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Posted in Uncategorized. on Friday, November 6th, 2009 by Matthew G. Frank
Nov 06

Matthew Gavin Frank is the author of “Barolo” (The University of Nebraska Press), a food memoir based on his illegal work in the Italian wine industry. His poetry manuscript, “Sagittarius Agitprop” is available from Black Lawrence Press. He is also the author of the chapbooks “Four Hours to Mpumalanga” (Pudding House Publications), a poetry sequence about his initial visit to his wife’s homeland in rural South Africa, and “Aardvark” (West Town Press), a poetry sequence that strangely engages the alphabet. Recent work appears in The New Republic, Field, Epoch, Crazyhorse, Indiana Review, North American Review, Pleiades, The Best Food Writing 2006, The Best Travel Writing (2008 and 2009), Creative Nonfiction, Gastronomica, Plate Magazine, and others.

4 Comments

  1. phineas t. bluster on November 14th, 2008

    beautiful work

  2. phineas t. bluster on November 14th, 2008

    thanks for the wild ride

  3. Dr Mike Burcon on March 6th, 2009

    Matt, looking at your photo I can’t help but think, “This guy is off his rocker!” No wonder you look a little confused… or, perhaps, contemplative. (Maybe somebody slipped something into that hog snapper) Anyway, keep up the good work and don’t forget to get your head on straight. Ha! Good health, Dr Mike

  4. Joan on August 20th, 2010

    hi
    I see that you’re reading at an area library — south shore boston — and wondering where you live. i write a column for boston.com focusing on south shore events and would write one on your work if you live around here!

    thanks,

    joan wilder
    joan.wilder@gmail.com



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Matthew G. Frank

  • About
    Matthew Gavin Frank was born and raised in Chicago. Bitten by the food, wine, and travel bug, he left home at age seventeen, embracing the vagabond lifestyle that often lent itself to work in the restaurant industry. He ran a tiny breakfast joint in Juneau, Alaska, worked the Barolo wine harvest in Italy’s Piedmont, sautéed hog snapper hung-over in Key West, designed multiple degustation menus for Julia Roberts’s private parties in Taos, New Mexico, served as a sommelier for Chefs Rick Tramonto and Gale Gand in Chicago, and assisted Chef Charlie Trotter with his Green Kitchen cooking demonstration at the Slow Food Nation 2008 event in San Francisco. He returned to academia and received his MFA in Poetry and Creative Nonfiction from Arizona State University. He taught creative writing to undergraduates in Phoenix, Arizona, and poetry to soldiers and their families near Fort Drum in upstate New York on the Canadian border.

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