From the Community

We Want Your Food Haiku!

By • August 13, 2012 • 59 Comments

The Olympics may be over (and the Summer Food Fights, too) but that somehow our competitive urges still haven't ebbed away. That's why we're announcing the Feed52 Haiku Contest.

With a deadline of this Thursday, August 16 at midnight, we want to see your best food-related haiku, posted in the comments below. (The winner will receive nothing less than eternal glory -- sadly, no Le Creuset.)

For those of you who need a refresher -- here is a haiku written by yours truly, as inspired by the above photo:

Who hasn't spent time
brushing their cutting board of
cauliflower bits?

Here's another:

Chopping onions: root
on one end, hairy on the
other, tears inside.

It's simple: haiku do not rhyme, they don't concern themselves with traditional narrative, and they follow a three-line structure of 5, then 7, then 5 syllables. They can be quietly funny, or just suddenly beautiful, and they're short enough that you could certainly write one on your lunch break.

Happily, you have a wide variety of subject matter: food in any form is fair game. And there's no limit on poems you can submit! Give us your best shot.

Start counting those syllables -- may the best haiku win!

Jump to Comments (59)

Tags: feed52, contests, poems, haiku, vegetables, fruit, poetry, writing, nozlee samadzadeh

Comments (59)

Default-small
Default-small
Default-small

about 2 years ago LaineyStarr

the juiciness flows
it slowly drips down my chin
i love pineapples

Default-small

about 2 years ago LaineyStarr

I season to taste
Bring to him on a big plate
Sit back as he smiles

Default-small

about 2 years ago LaineyStarr

Taking a big bite
Melting just like cotton candy
Oh wait, it is that

Img_7818

about 2 years ago EmilyC

Confronting my son,
A pile of thin, salty ham.
He grins: prosciutto!

Default-small

about 2 years ago DirectHeat

Into the wine, you!

Tough, fatty, stubborn, cheap roast.

Braised, tender goodness.

Default-small

about 2 years ago DirectHeat

Watermelon seeds
Spit from a sticky red smile
Mighty black missiles

Default-small

about 2 years ago DirectHeat

Water, hops and malt --
Throw open the abbey window;
Hark, fermentation!

Missginsu_bike

about 2 years ago MissGinsu

True love, the ripe peach,
Wraps the cool nights of summer
In a fuzzy coat

Img_0836-001_(1)

about 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

I am so tired, but
dinner calls, make me now and
savor, nourish, love.

Sausage2

about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

The only way to
learn to cook is by messing
up a lot of meals.

397212_10101514662356398_1850800444_n

about 2 years ago Loves Food Loves to Eat

Mixer, whisk….or jar?
A labor of love that makes
stiff whipped cream mountains.

397212_10101514662356398_1850800444_n

about 2 years ago Loves Food Loves to Eat

Amanda’s Kids’ lunch:
Inspiring little meals.
Please pack me one, too.

397212_10101514662356398_1850800444_n

about 2 years ago Loves Food Loves to Eat

He slices, he rolls.
Tuna, uni…geoduck?
Shiro: sushi god.

2013-09-09_13.45.37

about 2 years ago Eliz.

Light fills stone vaults at
Midnight as tendrils rise green
Behind garden walls.

2013-09-09_13.45.37

about 2 years ago Eliz.

Charlotte, tears fell when
You died; grown up, I wrap melon
In prosciutto.

Kmd0412.2

about 2 years ago Katey501

A food of the gods
Figs, luscious, sensual, sweet
My now obsession

Default-small

about 2 years ago HobbsHouse

Hard times and work slow
As she put on the table, bread
It was the silver lining

2013-09-09_13.45.37

about 2 years ago Eliz.

Mosquito draws blood
For her eggs as I stand be-
Fore the stove, scrambling.

2013-09-09_13.45.37

about 2 years ago Eliz.

Partially hydro-
Genated fat, high fructose
Corn syrup miss you.

Img_1884_tillie

about 2 years ago vrunka

Despised by many
Belov'd by a select few
Anchovy, you're mine.

Img_1958

about 2 years ago gingerroot

Ode to Basil II

A queen among herbs,
summer's bright star - caprese,
curry and pesto.

Default-small

about 2 years ago rachelbirds

A cup of flour,
two eggs. Mix with hands, knead, then
roll. Homemade pasta.

Img_1958

about 2 years ago gingerroot

Ode to Basil

Your transformation
seed to flowering giant
is quick and brings bees

Default-small

about 2 years ago Anavonne

The sweet corn trumpets
the collapse of the season.
Here comes the cider!

Sausage2

about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Garlic, salt, and oil
what else do you really need
to make food a meal

Sausage2

about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Ha, funny. I just wrote a haiku to my buttermilk peach smoothie the other day for no particular reason:
Peaches, golden orbs
Buttermilk kissed with maple
Blend until frothy.

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Chocolate Chip Cookie of My Dreams:

big, thick and chewy
where have you been all my life?
Kim Boyce, I love you.

Default-small

about 2 years ago Eric Michaud

When I am smoking
I am in my happy place
Charcoal fire and wood

Jc_profilepic

about 2 years ago Sadassa_Ulna

Liquid "Squid" [TM]:

bottle of fish sauce
you make ev'rything groovy
a dollar-sixty

Jc_profilepic

about 2 years ago Sadassa_Ulna

Nobody Will Know:

balls of cookie dough
to freeze for baking later
I eat them now, raw

Jc_profilepic

about 2 years ago Sadassa_Ulna

Bottle & Chopstick:

for a pie, I'd pit
a thousand cherries by hand,
OK a hundred

Default-small

about 2 years ago LLStone

Caprese salad
gorged July through August but
starved the rest of year.

Default-small

about 2 years ago LLStone

Summer's star basil,
recast in pestos, oils, salts
to brighten short days.

Farmer's_market

about 2 years ago amysarah

Raspberry bushes,
sun warmed fruit, popped in my mouth.
This is luxury.

Farmer's_market

about 2 years ago amysarah

A vibrant red claw,
golden butter, paper plate,
sunlight bouncing off the waves.

Default-small

about 2 years ago fancydoorbell

I don’t know what’s up
with weird veggies, like ramps (what?)
I should try pickling.

Default-small

about 2 years ago fancydoorbell

My mother taught me
table manners, to chop, and
corn is for horses

Grace_marian_astra_madeline_myrtle_jean_in_new_jersey

about 2 years ago TXExpatInBKK

Ha! My husband said to give you a high five. He is a "corn is for horses" person, too.

Default-small

about 2 years ago fancydoorbell

All I think about
When I hear lentivirus
Is beans, not the flu

Default-small

about 2 years ago fancydoorbell

The torrid summer
gives way to squashes of fall.
Will you make me soup?

Default-small

about 2 years ago A.M.

Mozzarella e Prosciutto
by A..M.

Buxom Miss Milky,
quit your elastic sisters.
Meet the salty prince.

Gator_cake

about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

green tomatoes on
the vine kissed by summer sun
just waiting to blush

Img_1684

about 2 years ago young&fabulous

eggplants cast aside
but why? they are kickass and
rock hard in purple

Dsc_0253_2

about 2 years ago Miranda Rake

Miranda is a contributor at Food52.

blueberry pie like
sticky summer perfection.
gone all too quickly

Default-small

about 2 years ago pizzamonster

Carrots, carrots, carr-
ots, carrots, carrots, carr-... Yes,
my favorite snack.

400584_2795982053875_1473082837_n_(1)

about 2 years ago Brette Warshaw

Crunch crunch crunch. Sometimes
I like them with ranch dressing.
Don't tell anyone.

Me

about 2 years ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Or peanut butter?
Or maybe that means I don't
like carrots at all.

Default-small

about 2 years ago LLStone

Roasted in Merrill’s
salad, they become sublime.
Crème fraiche truly rules.

Default-small

about 2 years ago pizzamonster

Heirloom tomatos
taste better bruised and ugly
from the seconds bin.

Default-small

about 2 years ago pizzamonster

Couscous, carrots, peas:
a bright purple meal! (When you
use purple carrots.)

Default-small

about 2 years ago pizzamonster

This apricot cake:
Wow! How many ways can we
bake you? Make it new.

Default-small

about 2 years ago Avocado Diva

Avocado. Oh
Heritage Avocado.
Oh! Avocado

Foodie

about 2 years ago LaVegetalFetiche

kale stokes my eternal flame
eaten everyday
can't believe i've not turned green

Default-small

about 2 years ago Rohwyn

Eggs, flour, sugar
Mix, bake, golden goodness, eat!
But lick the bowl first.

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Ode to the Caseus Cheese Truck:

New Haven, You Rock.
Ikea…your meatballs…yuck.
Cheese truck forever!

400584_2795982053875_1473082837_n_(1)

about 2 years ago Brette Warshaw

I love that cheese truck!!

Noz_photo

about 2 years ago nzle

Kenzi and I are fans as well! I always dreamed of doing the Cheese Truck Challenge...

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

my husband is dying to do the Cheese Truck Challenge. Road trip, anyone?

Dsc_0122.nef-1

about 2 years ago Panfusine

Cutting summer fruit
leaving behind tiny seeds
Scrape away next day!