Since we published only three issues a year when we first started this mag, our issues have always been either Winter, Summer, or Fall. Now that we receive more than enough submissions to justify making the big move from a triannual to a quarterly, we're able to offer you here, for the first ever time, a Spring issue.

Now, you ask a regular poet about Spring, he'll go on about rebirth this and rejuvenation that. Whatever. We don't care much about the tried and true here, thank you very much. We're all about the unattempted and new. Sure, stuff that hasn't been tried out before is risky. Think of Og, the guy who wanted to start eating mushrooms even though he didn't know which ones were poisonous and which ones weren't. Sure, he ended up dying, but he gave his village the knowledge of what to eat and what not to eat, and that's damned valuable information.

Not all endeveors are as risky. Concider an amatuer cook trying to discover a new recipe. His life isn't in danger, but he might burn the potatoes, undercook the meat, add too much salt, or not enough garlic. Unexplored recipes are often unexplored for a reason, but every once in awhile, you'll discover something new worth being discovered, and one perfectly seasoned chicken enchilada soup is worth piles of wasted food.

DM