From the Community
We Want Your Food Haiku!

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!
Sign up now and get $10 when we open.
Tags: feed52, contests, poems, haiku, vegetables, fruit, poetry, writing, nozlee samadzadeh





Comments (59)
9 months ago LaineyStarr
the juiciness flows
it slowly drips down my chin
i love pineapples
9 months ago LaineyStarr
I season to taste
Bring to him on a big plate
Sit back as he smiles
9 months ago LaineyStarr
Taking a big bite
Melting just like cotton candy
Oh wait, it is that
9 months ago EmilyC
Confronting my son,
A pile of thin, salty ham.
He grins: prosciutto!
9 months ago DirectHeat
Into the wine, you!
Tough, fatty, stubborn, cheap roast.
Braised, tender goodness.
9 months ago DirectHeat
Watermelon seeds
Spit from a sticky red smile
Mighty black missiles
9 months ago DirectHeat
Water, hops and malt --
Throw open the abbey window;
Hark, fermentation!
9 months ago MissGinsu
True love, the ripe peach,
Wraps the cool nights of summer
In a fuzzy coat
9 months 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.
9 months 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.
9 months ago Loves Food Loves to Eat
Mixer, whisk….or jar?
A labor of love that makes
stiff whipped cream mountains.
9 months ago Loves Food Loves to Eat
Amanda’s Kids’ lunch:
Inspiring little meals.
Please pack me one, too.
9 months ago Loves Food Loves to Eat
He slices, he rolls.
Tuna, uni…geoduck?
Shiro: sushi god.
9 months ago Eliz.
Light fills stone vaults at
Midnight as tendrils rise green
Behind garden walls.
9 months ago Eliz.
Charlotte, tears fell when
You died; grown up, I wrap melon
In prosciutto.
9 months ago Katey501
A food of the gods
Figs, luscious, sensual, sweet
My now obsession
9 months ago HobbsHouse
Hard times and work slow
As she put on the table, bread
It was the silver lining
9 months ago Eliz.
Mosquito draws blood
For her eggs as I stand be-
Fore the stove, scrambling.
9 months ago Eliz.
Partially hydro-
Genated fat, high fructose
Corn syrup miss you.
9 months ago vrunka
Despised by many
Belov'd by a select few
Anchovy, you're mine.
9 months ago gingerroot
Ode to Basil II
A queen among herbs,
summer's bright star - caprese,
curry and pesto.
9 months ago rachelbirds
A cup of flour,
two eggs. Mix with hands, knead, then
roll. Homemade pasta.
9 months ago gingerroot
Ode to Basil
Your transformation
seed to flowering giant
is quick and brings bees
9 months ago Anavonne
The sweet corn trumpets
the collapse of the season.
Here comes the cider!
9 months 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
9 months 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.
9 months 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.
9 months ago Eric Michaud
When I am smoking
I am in my happy place
Charcoal fire and wood
9 months ago Sadassa_Ulna
Liquid "Squid" [TM]:
bottle of fish sauce
you make ev'rything groovy
a dollar-sixty
9 months ago Sadassa_Ulna
Nobody Will Know:
balls of cookie dough
to freeze for baking later
I eat them now, raw
9 months ago Sadassa_Ulna
Bottle & Chopstick:
for a pie, I'd pit
a thousand cherries by hand,
OK a hundred
9 months ago LLStone
Caprese salad
gorged July through August but
starved the rest of year.
9 months ago LLStone
Summer's star basil,
recast in pestos, oils, salts
to brighten short days.
9 months ago amysarah
Raspberry bushes,
sun warmed fruit, popped in my mouth.
This is luxury.
9 months ago amysarah
A vibrant red claw,
golden butter, paper plate,
sunlight bouncing off the waves.
9 months ago fancydoorbell
I don’t know what’s up
with weird veggies, like ramps (what?)
I should try pickling.
9 months ago fancydoorbell
My mother taught me
table manners, to chop, and
corn is for horses
9 months ago TXExpatInBKK
Ha! My husband said to give you a high five. He is a "corn is for horses" person, too.
9 months ago fancydoorbell
All I think about
When I hear lentivirus
Is beans, not the flu
9 months ago fancydoorbell
The torrid summer
gives way to squashes of fall.
Will you make me soup?
9 months ago A.M.
Mozzarella e Prosciutto
by A..M.
Buxom Miss Milky,
quit your elastic sisters.
Meet the salty prince.
9 months ago hardlikearmour
hardlikearmour is a trusted home cook.
green tomatoes on
the vine kissed by summer sun
just waiting to blush
9 months ago Rachel Zarrow
eggplants cast aside
but why? they are kickass and
rock hard in purple
9 months ago Miranda Rake
Miranda is a contributor at Food52.
blueberry pie like
sticky summer perfection.
gone all too quickly
9 months ago pizzamonster
Carrots, carrots, carr-
ots, carrots, carrots, carr-... Yes,
my favorite snack.
9 months ago brette warshaw
Brette is the Editorial Assistant of Food52.
Crunch crunch crunch. Sometimes
I like them with ranch dressing.
Don't tell anyone.
9 months ago kenzi
Kenzi is an Assistant Editor of Food52.
Or peanut butter?
Or maybe that means I don't
like carrots at all.
9 months ago LLStone
Roasted in Merrill’s
salad, they become sublime.
Crème fraiche truly rules.
9 months ago pizzamonster
Heirloom tomatos
taste better bruised and ugly
from the seconds bin.
9 months ago pizzamonster
Couscous, carrots, peas:
a bright purple meal! (When you
use purple carrots.)
9 months ago pizzamonster
This apricot cake:
Wow! How many ways can we
bake you? Make it new.
9 months ago Avocado Diva
Avocado. Oh
Heritage Avocado.
Oh! Avocado
9 months ago LaVegetalFetiche
kale stokes my eternal flame
eaten everyday
can't believe i've not turned green
9 months ago Rohwyn
Eggs, flour, sugar
Mix, bake, golden goodness, eat!
But lick the bowl first.
9 months 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!
9 months ago brette warshaw
Brette is the Editorial Assistant of Food52.
I love that cheese truck!!
9 months ago nzle
Kenzi and I are fans as well! I always dreamed of doing the Cheese Truck Challenge...
9 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
my husband is dying to do the Cheese Truck Challenge. Road trip, anyone?
9 months ago Panfusine
Cutting summer fruit
leaving behind tiny seeds
Scrape away next day!