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Share Sachertorte with Steve Toase in Episode 131 of Eating the Fantastic

Posted by: Scott    Tags:  Eating the Fantastic, food, Steve Toase    Posted date:  November 6, 2020  |  No comment


Here at Eating the Fantastic, I’m continuing to act as if the year we’re living in isn’t really happening, and we instead got the 2020 we deserved. Which means it’s time to return for a third meal which should have happened during StokerCon, following up on my remote meals with Priya Sharma and Robert Shearman.

My guest this time around for a conversation which couldn’t happen earlier this year but which we’re going to pretend did, thanks to the urging of my Patreon supporters, is Munich-based writer Steve Toase.

Steve’s fiction has appeared in Aurealis, Not One Of Us, Nox Pareidolia, Three Lobed Burning Eye, Shimmer, Lackington’s, and other magazines and anthologies. His stories have been reprinted multiple times in volumes of The Best Horror Of The Year. He was also the lead writer on a project called Haunt, about Harrogate’s haunting presence in the lives of people experiencing homelessness there. He writes regularly for Fortean Times and Folklore Thursday. His first short story collection, To Drown In Dark Water, will be released by Undertow Publications in January.

We discussed how his COVID-19 lifestyle has been both an inspiration for and a distraction from his writing, the way reading his stories at open mic nights helped him hone his craft, the importance of dread in horror, how his background in landscape archeology helps make his fiction more visceral, the challenge of scripting a planetarium show for the visually impaired, what gave birth to his fascination with Forteana, his advice for those who’d like to improve their flash fiction, the short story sale which told him he’d made it, our shared love of the great Italo Calvino, which of his creations brings him the greatest pride, the advice he wishes he could give his younger self about writing, and much more.

Here’s how you can eavesdrop on our conversation — (more…)

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