TBR [to be read] is a semi-regular, invitation-only interview series with authors of newly released/forthcoming, interesting books who will tell us about their new work as well as offer tips on writing, stories about the publishing biz, and from time to time, a recipe.
Give us your elevator pitch: what’s your book about in 2-3 sentences?
It’s a collection of stories. Most of
the characters work in some kind of made-up non-profit. Some of the characters
appear and re-appear in subsequent stories, so it’s thinly linked.
Which character did you most enjoy
creating? Why?
I invented this guy named Julian
Walker—whose father calls him Cock Walker (as in “cock of the walk”). Julian’s
father makes the family go to polo events. He introduces himself to wealthy
polo-goers as a painter—they assume he’s a visual artist, but indeed he’s a
housepainter. Julian’s mom get a little
too drunk, his father disappears, and Julian has to drive the family car some
40 miles home.
I like to write dad-and-lad stories,
with an adult narrator looking back at a time when his parents acted curiously,
or questionable in terms of ethics.
Tell us a bit about the highs and lows
of your book’s road to publication.
A slew of these stories were written
at the beginning of the pandemic. I was on a real tear there for a short
while. I didn’t really have any low
points.
What’s
your favorite piece of writing advice?
From Shannon Ravenel: “A great story’s
ending kisses the beginning.”
My favorite writing advice is “write until something surprises you.” What
surprised you in the writing of this book?
I didn’t know how difficult it would
be to come up with viable, mostly-believable nonprofits.
Who is your ideal reader?
I think my ideal reader is a
college-educated, slightly liberal, person with a sense of humor. It might be
important to own that “willing suspension of disbelief.”
Inquiring foodies and hungry book
clubs want to know: Any food/s associated with your book? (Any recipes I might
share?)
No real recipes, but one story is
narrated by a chef/restauranteur who runs a place called Periodic Farm-to-Table
and Chairs. He’s big into gumbo and étouffée, plus makes kimchi out behind the
restaurant.
*****
READ MORE ABOUT THIS PUBLISHER: https://www.dzancbooks.org/
ORDER THIS BOOK
FOR YOUR OWN TBR STACK:
https://bookshop.org/?gclid=EAIaIQobChMIofDKp9bA_wIVwZ9MCh0EwwvAEAAYASAAEgIEHPD_BwE
READ A STORY FROM THIS BOOK, “What a Dime Costs”:
https://www.storymagazine.org/what-a-dime-costs/
