My latest lunch on which you get to eavesdrop is with John Edward Lawson, the author of 16 books of fiction and poetry, plus numerous chapbooks. His short stories have been collected in such titles as Pocketful of Loose Razorblades, Discouraging at Best, and most recently Devil Entendre, while his poetry can be found in multiple titles, including The Plague Factory, The Scars Are Complimentary, Bibliophobia, and the Bram Stoker Award finalist The Troublesome Amputee.

He’s the founding editor of Raw Dog Screaming Press, which was given a Specialty Press Award by the Horror Writers Association in 2019. He currently serves as vice president of Diverse Writers and Artists of Speculative Fiction, and also manages the Broadkill Writers Resort, which he founded in 2016.

We met for lunch recently on a rainy day in Washington D.C. at Dolan Uyghur restaurant. It was my first taste of Uyghur cuisine, and I was quite impressed, particularly by the hand pulled noodles in my Laghman.

We discussed the birth of the bizarro horror subgenre (and the surprisingly democratic way in which it was named), the reason Alien both repelled and attracted him, how trying to sell screenplays led to him publishing his first short fiction instead, the story of his which was the most emotionally difficult to write, how he won a poetry award only after giving up on poetry, the unexpected gift he was given when starting his own publishing company, his initial doubts about naming his press Raw Dog Screaming, how he survived the 2008 financial meltdown which sank so many small presses, why he loves watching people bicker, the reason he became known as “the forgotten black man of horror,” and much more.

Here’s how you can eavesdrop on our conversation —

1) Subscribe at Apple Podcasts — where I hope you’ll be tempted to download a few of the 114 previous episodes.

2) Listen using the RSS feed of http://eatingthefantastic.libsyn.com/rss on the device of your choice.

3) Or check it out via the embed below.

Here’s what we ate during our meal at Dolan Uyghur restaurant —

Samsa
oven-baked buns filled with diced beef, lamb, and onion

Uyghur salad
salt, sugar, white vinegar, sesame oil, blueberries, feta cheese

Oven-baked Uyghur butter bread

Mom’s Laghman
on-the-spot hand-pulled chewy noodles
topped with stir-fried bell peppers, onions, tomato, and lamb

Korma Chop
fried noodles with chives, beef, onions, and red bell peppers

Piter Manta
steamed buns stuffed with mixed beef, lamb, and onions
seasoned with black pepper and house spices

Kataifi with pistachio

Midye Baklava

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As for next episode, I do have a lunch date next week, but until the audio’s been captured, I’m keeping their identity to myself in case it falls through. Don’t worry, though, there’s a back-up. (Lots of them.) Whoever it turns out to be, I hope you’ll join us.