BY NAOMI SHIHAB NYE
ILLUSTRATION BY NARDA LEBO
“It is believed that the onion originally came from India. In Egypt it was an object of worship—why I haven’t been able to find out. From Egypt the onion entered Greece and on to Italy, thence into all of Europe.”
— Better Living Cookbook
|When I think of how far the onion has traveled
just to enter my stew today, I could kneel and praise
all small forgotten miracles,
crackly paper peeling on the drainboard,
pearly layers in smooth agreement,
the way knife enters onion
and onion falls apart on the chopping block,
a history revealed.
|And I would never scold the onion
for causing tears.
It is right that tears fall
for something small and forgotten.
How at meal, we sit to eat,
commenting on texture of meat or herbal aroma
but never on the translucence of onion,
now limp, now divided,
or its traditionally honorable career:
For the sake of others,
“The Traveling Onion” from Words Under the Words: Selected Poems by Naomi Shihab Nye, copyright © 1995.
Reprinted with the permission of Far Corner Books, Portland, Oregon
Edible Dallas & Fort Worth is a quarterly local foods magazine that promotes the abundance of local foods in Dallas, Fort Worth and 34 North Texas counties. We celebrate the family farmers, wine makers, food artisans, chefs and other food-related businesses for their dedication to using the highest quality, fresh, seasonal foods and ingredients.
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