Farewell to Pittsburgh and hello to JY Yang in the sixth and final episode of Eating the Fantastic recorded during this year’s recent Nebula Awards weekend. If you missed the five other culinary chats from that event, check out my dinners with Kelly Robson and Matthew Kressel, lunches with Alyx Dellamonica and Ellen Klages, and the lightning-round Donut Jamboree.

JY Yang is the author of the Tensorate series of novellas from Tor.Com Publishing, which so far includes The Red Threads of Fortune, The Black Tides of Heaven, and The Descent of Monsters, with a fourth still to come. Their short fiction has been published in more than a dozen venues, including Uncanny Magazine, Lightspeed, and Clarkesworld. And not only had The Black Tides of Heaven been on the Nebula Awards ballot that weekend, but it’s also on this year’s Hugo Awards and World Fantasy Awards ballots as well.

In previous incarnations, they’ve been a molecular biologist; a writer for animation, comics and games; a journalist for one of Singapore’s major papers, and a science communicator with Singapore’s Agency for Science, Technology and Research.

We met for Sunday brunch that weekend at Casbah, which offered a Mediterranean-inspired menu filled with comfort food. I’d heard good things about those Sunday brunches, and what I’d heard turned out to be true, because that morning’s braised lamb and eggs was the most umami-filled meal I had all weekend, and probably my favorite dish while in Pittsburgh.

We discussed why they consider themselves “a master of hermitry,” the catalyst that gave birth to their award-nominated Tensorate Universe, why they think of themselves as terrible at world-building, how their dislike of the Matt Damon movie The Great Wall gave them an idea for a novel, the surprising results after they polled fans on which of their works was most award-worthy, their beginnings writing Star Trek and Star Wars fan fiction, why they never played video games until their 30s, the Samuel R. Delany writing advice they hesitated to share, and much more.

Here’s how you can share some scallops with us— (more…)