Scott Edelman
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Enjoy an enchilada with Steve Stiles in Episode 93 of Eating the Fantastic

Posted by: Scott    Tags:  Eating the Fantastic, food, Steve Stiles    Posted date:  April 19, 2019  |  No comment


This latest episode of Eating the Fantastic — recorded at Mezcal Mexican restaurant in Owings Mills — quickly turns nostalgic, because guest Steve Stiles and I were the proverbial ships that passed in the night at mid-‘70s Marvel Comics. My first job there was as the associate editor for the company’s line of British reprint books, which was a department he only started working at the following year, once I’d already moved over to the Bullpen to work on the American originals.

Stiles may be best-known for the post-apocalyptic dinosaur-filled future of Xenozoic Tales, which he drew for eight years, but he’s also appeared in titles such as Death Rattle, Bizarre Sex, and Anarchy Comics for underground publishers like Kitchen Sink and Last Gasp. He’s also done kid-friendly work, though, like The Mighty Morphin Power Rangers and Royal Roy.

And so much more — like the fanzine art which has made him a 17-time nominee for the Hugo Award, with nominations spread over a 50-year period from 1967 to 2018, an award which he won in 2016.

We discussed what it was like to work at Marvel Comics in the mid-’70s, the ironic reason he no longer owns his Silver Age Marvels, the time he thought he’d gotten the gig to draw Dr. Strange (but really hadn’t), what it was like being taught by the great Burne Hogarth at the School of Visual Arts, his first professional art sale (and why it ended up hanging on Hugh Hefner’s wall), how his famed comic strip The Adventures Of Professor Thintwhistle And His Incredible Aether Flier was born, why he didn’t like being art-directed by Marie Severin, which current comics he keeps up with, what Robert Silverberg said to him when he won his first Hugo Award after 14 tries and 49 years, the phrase he most wants carved onto his gravestone, and much more.

Here’s how you can eavesdrop on our conversation over burritos, tamales, enchiladas, and some carne asada at Mezcal Mexican restaurant — (more…)

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