A Reminder!

Before submitting to Prune Juice, please be sure to read the submission guidelines carefully.  Also, read a few past issues to see what types of things we publish.  I have included links and instructional information  in my editor’s notes to educate on what constitutes a senryu and what elements I look for.

I can always tell when a submitter has taken the time to do these things, and it makes a big difference on whether or not your work will be published.

Thank you!

Prune Juice Issue 11 is now online!

Whew!  With lots of help I managed to get the November issue out in November!    A big thank-you to all of the contributors, to Bruce Boynton, Christina Nguyen, Ray French, and Jim Gardepe for your creativity and keen eyesight! So, get a nice cup of tea or beverage of choice, sit back and enjoy the read.

Happy Halloween!

Hi everyone.  I hope all of you in the Northern Hemisphere are enjoying the autumn weather.  Here in Alabama the leaves are beginning to turn and  firewood is stacking up in preparation for winter.  I hope to hunker inside and work on getting Prune Juice out to you all in the next couple of weeks.  This volume is pretty packed with great senryu, kyoka, haibun and haiga, as well as a very informative and entertaining feature by Bruce Boynton.  It may take you a couple of nights to get through it all!

As always, if anyone has comments or suggestions, do not hesitate to send them my way.  Together we will keep “The Juice” fresh!

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November Issue in the works!

October 15 is the deadline for submission to the November issue.  Send your senryu, kyoka and senryu-flavored haiga and haibun.  Please read the submissions page, the senryu & kyoka tab and a couple past issues before submitting.  I look forward to hearing from you! 

Issue 10, July, 2013 is here!

Prune Juice, Issue 10 – Take 2!  Look for additional work by Kat Creighton, M. Kei and Andre Surridge.

This has been quite the learning experience.  Not sure all of the bugs are worked out yet, but Issue 10 is now available for viewing.  Thank you to Bruce Boynton, Christina Nguyen, Raymond French, Aubrie Cox, Alan Pizzarelli and all of our contributors for making it happen.  Enjoy!