Pt. Reyes, California

Sweetwater oysters grilled in their juices,
hot sauce and sourdough bread,
and raw oysters trembling in the shell,
piquant with lemon, consumed in a swallow.

Mushrooms simmered in a brown sauce,
wild rice and salad greens, olives, oranges,
and wine—those virtuous transplants—
and tender cheeses, shaped lovingly by hand.