Call for Poetry & Art Submissions: Lunch Box

Call for Submissions!

The Polyglot is seeking submissions of multilingual poetry and art for our fourth issue, Lunch Box, guest-edited by Mimi Okabe.

It is said that “the stomach is the way to people’s hearts.” This issue celebrates Canada’s linguistic and cultural diversity through food. Food has the power to draw communities together, but it can also be a source of repulsion. It can be a site of simultaneous aversion and delight. Food not only shapes our taste buds, but it also defines our cultural, communal and individual identities.

This issue seeks poetry and art submissions that explore experiences with food in Canada. Possible topics might include: lunch box experiences, food you love, your experience of trying new cultural foods, a special memory associated with food, and/or food that is culturally meaningful to you. We would like poets to share their experiences with food through poems, images and recipes in different languages (official, indigenous, heritage).

Deadline: Monday, October 1st, 2018
How to submit: Email your submission to Mimi Okabe ( and Adriana Onita (


For this issue, there are four things we require: a poem, an image, a short and simple recipe of one food item, and a bio.

1. Your poem can be in any style and format. It can be short or long, but it must be relevant to the theme. The poem should incorporate at least one language other than English. The entire poem, or parts of the poem can be in another or multiple languages other than English. Please send a Microsoft Word file of your poem.

2.  Your image should correspond with the poem. We are open to any type of image (photographs, drawings, paintings). Please provide a high-resolution JPEG or PNG file of your image as a separate attachment.

3. Your recipe should be short and simple to accompany your poem/image. Recipes can be in any language. This is not an official cookbook so general and condensed guidelines are fine.

Example: Tamagoyaki (Japanese rolled omelette)
Ingredients: 1 egg, a teaspoon of sugar, or so, and a splash of dashi (Japanese fish stock)

1) Heat pan and mix egg, sugar and dashi.
2) Using a ladle, pour a thin layer of the egg mixture into the pan.
3) When the egg is about half cooked, roll it towards you, using a spatula or chopsticks, and add another thin layer of the egg mixture.
4) Continue this process until you run out of the egg mixture. Cut into bite size pieces and enjoy!

4. Your bio. Finally, please send along a bio of 100-200 words, including where others can find you on social media.

Please note: The Polyglot can not currently provide honorariums to poets/artists, but we will provide our contributors with a gorgeous digital copy of the magazine . Some hard copies will be on sale at our events.

Polyglot 2018 Fall. Call for Submission. Poster. revised..jpg