One line for all
the caravans of the internet—
its wavy shadow.
Looking at bird tracks,
I feel a certain anxiety
of influence.
I chew on a piece
of congealed black cherry sap
from a head-sized burl.
Dave Bonta (bio) crowd-sources his problems by following his gut, which he shares with 100 trillion of his closest microbial friends — a close-knit, symbiotic community comprising several thousand species of bacteria, fungi, and protozoa. In a similarly collaborative fashion, all of Dave’s writing is available for reuse and creative remix under a Creative Commons Attribution-ShareAlike 3.0 United States License. For attribution in printed material, his name (Dave Bonta) will suffice, but for web use, please link back to the original. Contact him for permission to waive the “share alike” provision (e.g. for use in a conventionally copyrighted work).
Contemplating your new poems and what you’re up to… Really like the congealed black cherry sap and burl.
Thanks. The sap is actually really tasty: subtly flavored, faintly sweet, and somewhat like chewing gum except you don’t have to spit it out — it dissolves in a couple of minutes. Nothing at all like pine resin, which it superficially resembles.