Poets in Print

March 2012: Kara Candito & Matthew Gavin Frank

Saturday, March 10, 2012

KBAC Gallery
7:00 p.m.

Kara Candito & Matthew Gavin Frank with broadsides by Bev Hundley & John McKaig.



Candito by Hundley

Poet: Kara Candito
Artist: Bev Hundley
Poem: When the Subject Becomes Human Again



Frank by McKaig

Poet: Matthew Gavin Frank
Artist: John McKaig
Poem: Parts of a Feather



Kara Candito

Kara Candito is the author of Taste of Cherry (University of Nebraska Press), winner of the 2008 Prairie Schooner Book Prize in Poetry. Her work has or will appear in such journals and anthologies as Blackbird, AGNI, Prairie Schooner, The Kenyon Review, Gulf Coast, The Rumpus, Best New Poets 2007, and A Face to Meet the Faces: An Anthology of Contemporary Persona Poetry (University of Akron Press, 2012). A recipient of scholarships from the Bread Loaf Writers’ Conference, the Vermont Studio Center, and the Santa Fe Arts Institute, Candito is an Assistant Professor of Creative Writing at the University of Wisconsin, Platteville.

Matthew Gavin Frank

Matthew Gavin Frank is the author of the nonfiction books, “Barolo” (The University of Nebraska Press) and “Pot Farm” (The University of Nebraska Press), the poetry books, “Warranty in Zulu” (Barrow Street Press), “Sagittarius Agitprop” (Black Lawrence Press/Dzanc Books), “The Morrow Plots” (Black Lawrence Press/Dzanc Books), and the chapbooks “Four Hours to Mpumalanga” (Pudding House Publications), and “Aardvark” (West Town Press). Recent and forthcoming work appears in The Best Travel Writing and The Best Food Writing anthologies, The New Republic, Gastronomica, The Huffington Post, The North American Review, Creative Nonfiction, The Iowa Review, Brevity, Crazyhorse, Field, Pleiades, Rosebud, The Literary Review, and others.  His work has been featured in such publications as Wine Spectator, The Chicago Tribune, Booklist, Verse Daily, and Publishers Weekly.  He teaches in the MFA Program in Creative Writing at Northern Michigan University where he is amassing the courage to prepare his first batch of whitefish-thimbleberry ice cream.