We’re near the end of the road,
starvation apparent to all
(save the ones in real trouble,
the ones in rose-colored glasses
who watch sunsets
while our star of direct consequence
floats overhead);
squirrel meat won’t quite cut it for me
after tasting nutria, the rodent
that eats more roughage per square inch
than I ever thought imaginable.
I taste the green in its diet,
the grassy notes popping on my palate
with just a hint of peppercorn.
WHARVED 