AppleSlice Review

Who We Are

AppleSlice Review is run by America Marvel and her gaggle of minions who only get paid in slices of apple. Sometimes they are blessed to receive cheese, but only Tillamook cheese. 

🍎

What We Want

AppleSlice Review is looking for poetry that specifically explores the joy, anger, frustration, or other intense emotions related to food. Any food is allowed; apple slices and cheese are preferred.

🍎

Where We Came From

AppleSlice Review began as a passion project during my lunch breaks. Sliced apples and cheddar cheese are a favorite snack. If you haven't tried fruit with cheese, get ready for a paradigm shift. 

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Masthead

America Marvel

Editor-in-Chief

America is the creator and operator of AppleSlice Review. She spends most of her time reading and crocheting hats.

Charles Barkowski

Managing Editor

Charles is in charge, despite the fact that he cannot read and speaks only in what might be described as moans and growls.

Gus Gus

Asst. Managing Editor

Gus keeps everyone in line. He is all business, all the time. Don't cross him or you'll find out about his gremlin side. 

Archibald Puppypaws

Poetry Editor

Archie loves everyone and is the most lovable of all puppies ever born. His greatest weakness is his need to chew on socks.

Binx and Winifred

Admissions Managers

Binx and Winifred manage the admissions in twofold manner:
Binx loves everything and Winifred hates it all.

Greya Lady

Assistant Editor

Greya doesn't actually do anything for the company. She just lives here and howls ominously in the night. 

Submission Guidelines

Here at AppleSlice Review, 
we want to read poetry. 
Please send us poetry and 
only poetry. 

While we accept poetry about things other than food, we are more likely to enjoy your writing if it is about delicious things. Let us enjoy your writing about the juicy things in life. 🍎

Details: 1-5 poems per submission, up to 3,000 words.

Include a bio and links to your socials. 

 

We are a monthly journal and are continually looking for more poetry to share with the world. We work mostly online with a physical copy available for purchase. 

We run a biannual poetry competition with a prize of $1000 for 1st place, $500 for 2nd place, and $250 for 3rd. 

(Sometimes we can't narrow it down to only three, and we may have honorable mentions that get awarded $100. Those prizes are dependent on the submissions and the contributions available to return to the applicants.)

Competitions take place every 
April and October. Submissions will be received via Submittable.

 

 

 

Things we DO NOT want to read:

Writing that demeans other humans, writing that is violent, writing that is misogynist, racist, or homophobic, writing that portrays abuse of animals.

Short stories that have just been put in a format that looks like poetry, but really, is still a short story. Just submit it elsewhere.

Poetry from your teenage journal that you think could probably be pretty good if we can look past the bad grammar and hormones and poor understanding of human nature. 

Poetry about  your twisted sexual fantasy. Please make it a fanfic and post it online like everyone else.

cutting greens

By Lucille Clifton

curling them around
i hold their bodies in obscene embrace
thinking of everything but kinship.
collards and kale
strain against each strange other
away from my kissmaking hand and
the iron bedpot.
the pot is black,
the cutting board is black,
my hand,
and just for a minute
the greens roll black under the knife,
and the kitchen twists dark on its spine
and I taste in my natural appetite
the bond of live things everywhere.

original [sin]

By Alison C. Rollins

In ancient Greece, for all her heroes, for Medea    ...    water meant death.
— Jesmyn Ward, Salvage the Bones

i poured a bowl of cereal,
threw the empty box in the
trash can. granddaddy pulled

the box from the trash,
poured the crumbs into a
bowl, then doused the sand

in milk. he looked down at the
bowl, murmuring about how
he had survived the depression. told

a story about asking for hot water
at colored diners, how he would
pour ketchup in cups to make soup.

this was how
i first learned i am
             wasteful.

  •

i would stand in the bathroom
with my mother. would ask her
why the water in the bowl was

red. she would tell me she
had eaten beets. i suppose
i was too young to learn

the truth, milkflowers
spill petals red.

  •

in my catholic school of fish,
we took a beautifully wrapped box,
passed it around the class,

unwrapping it piece by piece.
afterwards it was cleverly
explained that the box is

a girl’s virginity

the gift we give our husbands.

& who wants a toy that has
already been opened? half
the joy is in untying the string.

this is how i was taught
that at my very core, i am
              ungrateful.

  •

i met someone recently,
in an irish bar, who told me
it’s about knowing what i need.

he said later
what you need
is a wife.

that night i prayed to god for just a man
and not a man that trails the woe

& maybe this is why god serves me
wakes of milkman and tea cake

a lip service of sorts
at hand.

  •

maybe this is how i end up
throwing good things away:
phd
husband
stepdaughter
stepson
a little tiny baby
              unborn

locked them all in flooding
house with tearful grin.

this is how you
come to know you are
               unclean.

  •

at times i smell of rain,
blouse damp with the
cloud’s breast milk,

this stomach a
sloshing bowl of
watery swish.

i curse the phantom belly
moon, can still hear the
sound of  you in still water.

                            the wind begins to push
a heavy rain, drops spill from
every crevice of the flower.

& then suddenly,
the rain begins to pour.

it always all ways
asks for forgiveness.

a ghost kneels in me,
              asks to be spared.

 

Persimmons

By Li-Young Lee

 In sixth grade Mrs. Walker
 slapped the back of my head
 and made me stand in the corner
 for not knowing the difference
 between persimmon and precision.
 How to choose

 persimmons. This is precision.
 Ripe ones are soft and brown-spotted.
 Sniff the bottoms. The sweet one
 will be fragrant. How to eat:
 put the knife away, lay down newspaper.
 Peel the skin tenderly, not to tear the meat.
 Chew the skin, suck it,
 and swallow. Now, eat
 the meat of the fruit,
 so sweet,
 all of it, to the heart.

 Donna undresses, her stomach is white.
 In the yard, dewy and shivering
 with crickets, we lie naked,
 face-up, face-down.
 I teach her Chinese.
 Crickets: chiu chiu. Dew: I’ve forgotten.
 Naked:   I’ve forgotten.
 Ni, wo:   you and me.
 I part her legs,
 remember to tell her
 she is beautiful as the moon.

 Other words
 that got me into trouble were
 fight and fright, wren and yarn.
 Fight was what I did when I was frightened,
 Fright was what I felt when I was fighting.
 Wrens are small, plain birds,
 yarn is what one knits with.
Wrens are soft as yarn.
My mother made birds out of yarn.
I loved to watch her tie the stuff;
a bird, a rabbit, a wee man.

Mrs. Walker brought a persimmon to class
and cut it up
so everyone could taste
a Chinese apple. Knowing
it wasn’t ripe or sweet, I didn’t eat
but watched the other faces.

My mother said every persimmon has a sun
inside, something golden, glowing,
warm as my face.

Once, in the cellar, I found two wrapped in newspaper,
forgotten and not yet ripe.
I took them and set both on my bedroom windowsill,
where each morning a cardinal
sang, The sun, the sun.

Finally understanding
he was going blind,
my father sat up all one night
waiting for a song, a ghost.
I gave him the persimmons,
swelled, heavy as sadness,
and sweet as love.

This year, in the muddy lighting
of my parents’ cellar, I rummage, looking
for something I lost.
My father sits on the tired, wooden stairs,
black cane between his knees,
hand over hand, gripping the handle.
He’s so happy that I’ve come home.
I ask how his eyes are, a stupid question.
All gone, he answers.

Under some blankets, I find a box.
Inside the box I find three scrolls.
I sit beside him and untie
three paintings by my father:
Hibiscus leaf and a white flower.
Two cats preening.
Two persimmons, so full they want to drop from the cloth.

He raises both hands to touch the cloth,
asks, Which is this?

This is persimmons, Father.

Oh, the feel of the wolftail on the silk,
the strength, the tense
precision in the wrist.
I painted them hundreds of times
eyes closed. These I painted blind.
Some things never leave a person:
scent of the hair of one you love,
the texture of persimmons,
in your palm, the ripe weight. In sixth grade Mrs. Walker
 slapped the back of my head
 and made me stand in the corner
 for not knowing the difference
 between persimmon and precision.
 How to choose

 persimmons. This is precision.
 Ripe ones are soft and brown-spotted.
 Sniff the bottoms. The sweet one
 will be fragrant. How to eat:
 put the knife away, lay down newspaper.
 Peel the skin tenderly, not to tear the meat.
 Chew the skin, suck it,
 and swallow. Now, eat
 the meat of the fruit,
 so sweet,
 all of it, to the heart.

 Donna undresses, her stomach is white.
 In the yard, dewy and shivering
 with crickets, we lie naked,
 face-up, face-down.
 I teach her Chinese.
 Crickets: chiu chiu. Dew: I’ve forgotten.
 Naked:   I’ve forgotten.
 Ni, wo:   you and me.
 I part her legs,
 remember to tell her
 she is beautiful as the moon.

 Other words
 that got me into trouble were
 fight and fright, wren and yarn.
 Fight was what I did when I was frightened,
 Fright was what I felt when I was fighting.
 Wrens are small, plain birds,
 yarn is what one knits with.
Wrens are soft as yarn.
My mother made birds out of yarn.
I loved to watch her tie the stuff;
a bird, a rabbit, a wee man.

Mrs. Walker brought a persimmon to class
and cut it up
so everyone could taste
a Chinese apple. Knowing
it wasn’t ripe or sweet, I didn’t eat
but watched the other faces.

My mother said every persimmon has a sun
inside, something golden, glowing,
warm as my face.

Once, in the cellar, I found two wrapped in newspaper,
forgotten and not yet ripe.
I took them and set both on my bedroom windowsill,
where each morning a cardinal
sang, The sun, the sun.

Finally understanding
he was going blind,
my father sat up all one night
waiting for a song, a ghost.
I gave him the persimmons,
swelled, heavy as sadness,
and sweet as love.

This year, in the muddy lighting
of my parents’ cellar, I rummage, looking
for something I lost.
My father sits on the tired, wooden stairs,
black cane between his knees,
hand over hand, gripping the handle.
He’s so happy that I’ve come home.
I ask how his eyes are, a stupid question.
All gone, he answers.

Under some blankets, I find a box.
Inside the box I find three scrolls.
I sit beside him and untie
three paintings by my father:
Hibiscus leaf and a white flower.
Two cats preening.
Two persimmons, so full they want to drop from the cloth.

He raises both hands to touch the cloth,
asks, Which is this?

This is persimmons, Father.

Oh, the feel of the wolftail on the silk,
the strength, the tense
precision in the wrist.
I painted them hundreds of times
eyes closed. These I painted blind.
Some things never leave a person:
scent of the hair of one you love,
the texture of persimmons,
in your palm, the ripe weight.

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