Judith Zukerman
Judith Zukerman, Chicago native and long-time Madison, Wisconsin resident has recent work in Jewish Women’s Literary Annual Volume 9, N.Y.C., May 30, 2013, Midwest Prairie Review, April 2013, Wisconsin Poets Calendars 2013 and 2014, and Agora, vol. 2 & 3. Earlier work is in Grey Sparrow on line and in print and in Drash and Amsterdam Days, a journey through poetry. Music, sculpture, dance and being enriched by living with...
AROHO Presents the 5th Gift of Freedom Finalists
Bridget Birdsall is a healer, writer, poet, teacher and a visual artist. She has a degree in Marketing Management from Creighton University in Omaha, Nebraska, and an MFA in Writing for Children and Young Adults from Vermont College in Montpelier, Vermont. She currently teaches classes in Creative Writing, Poetry, World Literature, and Marketing at Edgewood College and Madison Area Technical School. This summer Bridget will be...
Fund Your Creative Projects
About five years ago I was visiting Portland, Oregon, when my cell phone rang. I was getting ready to attend my son’s college graduation, and almost didn’t answer. I’m glad I did. On the other end of the line was Mary Johnson, calling to tell me I’d been selected to receive the 4th Gift of Freedom, a $50,000 award from A Room of Her Own Foundation. Imagine my surprise! I’d spent a lot of care and effort on the application, but I knew...
“Those Ugly Voices:” An AROHO Feature with Eliot Sloan, Gift of Freedom Finalist
I teach creative writing at a girls’ high school. Needless to say, I was nervous when I got the job: how does one really TEACH creative writing? What if I failed, what if they didn’t produce anything? I was consumed by my own fears. Here I was three years ago, my first day, trying to talk to these amazing girls–these girls who were all going to college in a few months, who had won national science awards and...
“Like Eating Butterbeans,” by Barbara Presnell
When I was growing up in North Carolina, summers were hot and busy with work of all kinds. Mid-July meant somebody from a nearby farm would bring us a bushel or more of butterbeans, and we’d shell until our fingers were yellow, filling large pans then putting up pints and quarts for winter. Butterbeans were beautiful to look at, in their waxy light green delicate skins, but when cooked, they were dull, mushy, pulpy things that tasted...