Style Section – Jonathan May


the Four Seasons in the forest city has no menu;
guests forage from what the chef tosses out—
chanterelles, licorice, octopus, crème anglaise

even the giant bird people drop an elk by
(on occasion) and society women in Comme
des Garçon ravage it with their naked mouths

susurrus of leaves and wings please aural
palates—ambiance fit for that important lunch;
remember to bring enough seeds; no split checks

no one will take your cards anymore; either
seeds or blood will do; one unlucky tourist
now the confit tossed into the fray with aplomb

Jonathan May grew up in Zimbabwe as the child of missionaries. He lives and teaches in Memphis, TN. He recently served as the inaugural Artist in Residence at the Memphis Brooks Museum of Art. Read more at


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