by Upma Kapoor
her white radishes with clear, saline vinegar.
They share a decadent shortening with the relish.
Her elderly rectitude,
her worn hands, age the small fruits and vegetables.
She slices each plant into artifact: ferments each
sesame to become another everyday staple. Similar
to her mango pickle, she says gooseberry is tradition.
Her rite follows—
Vegetables do not have to dry or be tender, but preserve—
“We make achar for all meals, for all hands.”