Syed Ali Wasif from Flickr
Posted by Anthony Lyon, Fiction Reader for Issue 9.2
This past year, I took a stay in a mental health institution for my severe depression. While I was there, I spent many hours thinking about my life, and talking to others about the crossroads where they had found themselves. How should I continue? I would ask myself. How should I continue when nothing else has worked?
Photo by freestocks on Unsplash
Posted by Jess Vance, Creative Nonfiction Reader for Issue 9.2
There is a pile of unread books on my bookshelf that have been quietly mocking me for years. These are books I’ve bought (and a few borrowed from friends whom I hope don’t expect them back) with excitement. Books by authors I like, subjects which interest me; books I shouldn’t have to fight myself to read. Yet, I never seemed to have the time to start them—and then in March of 2020 we all gained a lot more free time.
Photo From Canterbury School of Humanities
Posted by Sarah Sharples, Poetry Reader for Issue 9.2
One of the saddest truths I have had to come to terms with over my literary life is the tainted light in which we tend to view Victorian literature.
Photo by NeONBRAND on Unsplash
Posted by Maria Pawlak, Fiction Editor for issue 9.2
Picture this: the perfect writing playlist is pulled up on Spotify. Your favorite pen rests beside a pristine notebook (you needed another brand new one for this project, of course), and the coffee you reheated in the microwave steams gently in front of your fully charged laptop. It’s perfect. Now, you think, I’ll finally be able to start my next big writing project.
Posted by Marissa Filipello, CNF Editor for Issue 9.2
Do you like sugar in your coffee? In your tea? Have you ever thought about where that sugar originated? Today at Domino Sugar’s Chalmette Refinery, sugar is made at a rate of 120 bags a minute, 24 hours a day, seven days a week. But originally this work was done by enslaved Africans working under horrendous conditions. Sugar cane was a heavy crop, that had to be pulled by hand, then immediately ground before spoiling in a day or two. It was sharp to touch and would leave small cuts in enslaved Africans hands when accompanied with perspiration. Sugar became known as ‘White gold,’ as it fueled the wealth of the European and British nations. Yet, it’s rarely acknowledged that the excessive sugar today came at the expense or exploitation of enslaved Africans. This is just one fact of many found in the 1619 Project.
Sara Devoe (left) and Rebecca Williamson (right)
Meet your new Managing Editors of Gandy Dancer, Sara Devoe and Rebecca Williamson! They look forward to reading your submissions. Our deadline is October 8th!
Due to the COVID-19 pandemic, this is the first time the Editing and Production class (the class in which we create Gandy Dancer at SUNY Geneseo) will be all online. Although our means of production will be different, we’re sure we’ll still receive the same high quality of work we usually do.
Here’s a short interview we conducted so you can learn more about us.