How do you govern a country that has
two-hundred and forty-six varieties of cheese?
Charles de Gaulle
I remember my days in Lyon
classical ruins on the sheer hillside,
Renaissance routes from street to street,
kaleidoscope colors of the ancient silk trade,
and most of all
farmers markets filled with splendor.
Premium beef, poultry of Bresse,
twenty-two species of potato,
deep-lake fish from the French Alps district,
wine from vineyards terraced in Roman times,
and cheese, beautiful cheese
in shades from cream to amber.
Camembert and brie, munster and ch?vre,
blue-veined cheeses of the central region,
cheese produced by one lone farmer
from a single herd of cows
all with names
that roam freely in the mountains.