Gabrielle Myers Writer, Chef, and Teacher
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  • Too Many Seeds, A New Poetry Collection
  • Hive-Mind, a memoir
  • Farm to Fork Column Articles in Inside Sacramento
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  • Gluten and Dairy Free Recipe Blog
  • "A Sensory Journey," Learn About My Farm-to-Fork and Writing Journey
  • Video Poem "Lidded," from Too Many Seeds
  • "Live as the Tomatillo Reaches for Life on a Hot July Day," in Edible East Bay, Fall 2022
  • Two Poems in Edible East Bay, Spring 2022
  • A Review of Too Many Seeds!
  • Interview on Too Many Seeds on The Spark with Stephanie James
  • A Review of Too Many Seeds, Tweetspeak Poetry
  • "Food for Thought," a Q & A on Too Many Seeds
  • October Farm-to-Fork Column: Good Eats for All: There's Nothing Elitist About Farm-to-Fork Nutrition
  • "Dried Bits," in Borderlands, Texas Poetry Review
  • "Vessels" and "Lost Amantes Saltan" in pacificREVIEW, Spring 2020
  • Farm to Fork Column: December 2023: Lots of Potential
  • Farm to Fork, Inside Sacramento, November 2022: "Color It Delicious"
  • Video Poem: On Ayako's Pa Amb Tomaquet
  • Video Poem: Quality Control
  • A Review of Hive-Mind and a Recipe
  • Farm-to-Fork Column: "Well Oiled," March 2022
  • Farm-to-Fork Column, April 2022: "Mission Filled," on Judith Redmond of Fully Belly Farm
  • Farm-to-Fork Column: Inside Sacramento, Feb. 2022
  • Interview on Dr. Andy's Poetry and Technology Hour!
  • An Interview on Too Many Seeds, Author2Author
  • Farm-to-Fork Column, Inside Sacramento, "Sweet Nectar," September
  • Farm-to-Fork Column, June: Mighty Mights: How Organic Farmers Capitalize on Bugs' Life
  • An Interview on Too Many Seeds, BITEradiome
  • Video Poem: Sonnet #69
  • A Video Reading from Hive-Mind
  • Video: On Poetry and Cooking
  • An Interview on Shirleymaclaine.com
  • Selection from Hive-Mind
  • Selection from Hive-Mind
  • "Early Fall's Failed Elegy," in Catamaran, Summer 2018
  • After Grass Against Sea, by Edward Weston, in Catamaran Fall 2020
  • "For Girls Who Walk Alone to the Bus Stop," in Connecticut River Review, Fall 2018
  • "Lover" & "We're There and Here," in Koan, Paragon Press, Summer 2018
  • "Fall," in The Adirondack Review
  • "The First Rain of Fall," in Fourteen Hills, 2010
  • The Art of Tomato Breeding
  • An Interview with Wendy from WINA in Charlottesville
  • Paul Canales: Building Community
  • Interview on Intuitive Ink Radio Show
  • Eat with Health in Mind
  • On Radio MD
  • An Interview with Allison Dunne from 51%
  • An Interview
  • “AN OCTOROON”: A DARING COMEDY ON SLAVERY, AT BERKELEY REP
  • An Interview with Robert Sharpe of BITEradio.me
  • Amazon Author Page
  • How to Use Your Daily Commute to Flourish
  • Raspberry, Almond, and Quinoa Bars
  • "Sonnet #69" in MadHat Lit
  • "I Am a Figure of Speech," Wallace Stevens Journal, Spring 2015
  • Spinach Salad with Spiced Chicken, Currents, Pistachios, Lemon Vinaigrette
  • Lemon White Bean Puree
  • ‘Spread Like a Veil Upon a Rock’: Septimus and the Trench Poets of World War I in English
  • "Lament for My Sister at Harvest" in Damselfly Press
  • "Woman," "Pleasant Valley," and "Laura" in the Solitary Plover
  • Parsley and Olive Sauce
  • "Prom Night" in Work Literary Magazine
  • The New Prostate Cancer Nutrition Book
  • "To Bukowski" in The Evergreen Review
  • YouTube Video of "The First Rain of Fall" (published in Fourteen Hills, Fall 2009)
  • YouTube Video of "Sonnet #69"
  • YouTube Video of "Bird"
  • YouTube Video of "Last Night in the Castro"
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Selection from Hive-Mind       

​July, 2006  


​        After I disk the okra with my sharpest knife, I gently mix the tartare, arrange a thin circular layer on each plate, distribute five disks of okra on each circle, drizzle extra virgin olive oil, and sprinkle wild fennel pollen that I harvested near Lake Berryessa last weekend over the tartare.
         Tartare: beef, lamb, tuna, halibut; all I have to do is cut, season, pair it with a good olive oil and garnish. The tender, fragile quality of the meat or fish plays against the texture present in each bite. Tartare was my favorite dish to serve at Oliveto. We’d fry capers until they were stiff star-like flowers, or take nasturtium petals and dot them over eye of round, ground and moist with oil so the dish looked like a Monet painting…
         The crickets have begun to pick up as the sun turns down below Mount Vaca; they seem to work themselves into frenzy as night begins this time of year, only to mellow out as the dark hours progress.
         Baker has made delicate basil ice cream studded with sun-dried Sungolds. The dried morsels have the chewy texture of raisins, but retain the acidic leap of Sungolds and work to balance the cream’s richness. The basil pairs well with the halibut’s sublime flavor, and my taste buds swim with the combination.
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