It’s time to join me at the table with someone who’s been part of the community of the fantastic even longer than I have — Michael J. Walsh. Over the past half century, he’s been a fan, a book dealer, a convention chair, and a publisher. He’s attended every World Fantasy Convention since the first in 1975, including the last one, where he and I were two of the Guests of Honor. Through his small press, Old Earth Books, he’s published Avram Davidson, Christopher Priest, Allen Steele and many others, plus two Howard Waldrop collections, which won him a special award from the World Fantasy Convention in 2009. 

We got together for lunch last month the same day I attended the Midwinter Midway fundraising function put on at the Peale Museum by Submersive Productions, the immersive theatrical troupe I adore, four of whose members were my guests in Episode 86 of the podcast, where we discussed the science fictional nature of their diverse happenings.

Michael and I met at Ida B’s Table on the same block in Baltmore as the Peale. Ida B’s is perhaps my favorite recent restaurant discovery, one I try to visit whenever I’m in that city for great fried chicken, or shrimp and grits, or in this case, brisket benedict.

We discussed what it is about the annual World Fantasy Conventions that drew him to attend all 44 of them, how a generous teacher’s gift of an Ace Double led to his first exposure to true science fiction, the big score which induced him to become a book dealer, the way Ted White was able to do so much with so little when he edited Amazing Stories in the ’70s, what witnessing Anne McCaffrey and Isaac Asimov singing Gilbert and Sullivan tunes made him realize about writers, what his time in fandom taught him which made him realize he could make it as a publisher, the time he was left speechless by Robert Heinlein offering him a drink, why it would have been wrong for a certain book he published to have won a Hugo, what con-goers most misunderstand about con runners, and much more.

Here’s how you can eavesdrop on our conversation at Ida B’s Table —

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Here’s what we ate during our conversation —

Corn Bread

Brisket Benedict
slow-braised beef brisket, wilted kale, fried egg
buttermilk biscuit, red-eye gravy

Coffee Cake Bread Pudding
topped with cinnamon streusel, creme anglaise, whipped cream

Seasonal Bread Pudding
gingerbread

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Please join me again in two weeks when it’ll once again be time for more good food and more good conversation with a guest who contributes to the world of the fantastic where I’ve chosen to spend my life.