by Katy Kim
A body unrestrained by flora or fauna
you knew I wanted to be a pork cutlet before I did—
it was all meat.
We were cautious in our convection oven
(in the mirrors as well as in our faces)
so we brined grief for our tenderloin shanked—
canned overripe fruit.
Dinner— we’d always share it
tangled up in the fibers by the ventricles.
Culled the medium— medium rare.
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