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Category: Blog

The Freelancer’s Cookbook: Taylor Esposito’s Sriracha Chicken with Cilantro Lime Quinoa

Posted on August 28, 2018April 14, 2021 by Taylor Esposito

SRIRACHA CHICKEN WITH CILANTRO LIME QUINOA INGREDIENTS: Chicken breast Sriracha Quinoa Lime juice Cilantro Chicken stock Garlic salt INSTRUCTIONS: Heat pan and grill the chicken, adding sriracha to your liking the first couple of flips, just to seal in flavor. Then cook as normal. Add salt and pepper to taste is desired. Boil 2 cups…

Zine Interview with Annie Koyama

Posted on August 27, 2018April 15, 2021 by Eric Kim

I’ve always admired Annie Koyama for her work and bravery. Being a publisher in this day and age isn’t for the faint of heart, and she’s able to weather it with style. She’s won the respect of many of her peers in publishing, and has a catalogue of some of the best cartoonists of our…

Creator Resource at Fan Expo Toronto

Posted on August 22, 2018April 15, 2021 by Stephanie Cooke

Creator Resource will be at Fan Expo Toronto (Aug 30-Sept 2) to talk to you all about the comic book industry. We aren’t boothed this year but CR team members Stephanie Cooke and Eric Kim will be circulating the show throughout the weekend. Additionally, they will be moderating two panels that are being presented by…

The Freelancer’s Cookbook: Chai A La Timothy Leary by Trina Robbins

Posted on August 21, 2018April 15, 2021 by Trina Robbins

I was taught how to make chai by an Indian guru at Millbrook, Timothy Leary’s country house in upstate New York, in 1968. CHAI A LA TIMOTHY LEARY Pour milk (how much depends on how many people you’re making it for) into a small pot or saucepan. Place on low heat. Add about a handful…

Zine Talk with Bryan Lee O’Malley

Posted on August 20, 2018April 15, 2021 by Eric Kim

What can be said about Bryan Lee O’Malley that hasn’t already been printed in numerous magazines and news sites already? His genius in books like Scott Pilgrim, Seconds and Snotgirl? His beautiful approach to both writing and art? Or maybe just his compositions?  Maybe, more importantly, is how much the zine DIY aesthetic helped in…

Letterers: What & Why

Posted on August 16, 2018April 15, 2021 by Matt Ligeti

Here’s the thing about comics right now: The writer gets most of the accolades for a good comic. Then comes the artist. After that? You don’t often see the colorist, the letterer or anyone else getting a lot of attention. “You know the word balloons and sound effects? That’s me, baby.” – Clayton Cowles, Letterer…

The Freelancer’s Cookbook: Black [like my heart] Avocado Cookies

Posted on August 14, 2018April 15, 2021 by Megan Hutchison

There are rumors going around that I have a heart, if this is true, it would be black. That being said, I had 2 ripe avocados sitting around and my little black heart delighted in trying to make a healthy, chocolaty, gluten-free, velvety treat with them. So I did. Just use egg replacer to make…

Zine Interview: Lindsay Gibb

Posted on August 13, 2018April 15, 2021 by Eric Kim

Lindsay Gibb is a librarian, writer and editor with a special focus on zines, films and youth culture. I first learned of her through her work with Broken Pencil, a magazine that focuses squarely on independent creative action. She’s also worked with independent arts festivals, zine fairs, and is currently the coordinator of the Toronto…

Zines: An Interview Series

Posted on August 9, 2018April 15, 2021 by Eric Kim

I’ve always loved comics. Always. They’re woven into me. To that end, I’ve studied everything surrounding them. It’s hard to say how, off the bat, a textbook about supply chain management relates to funnybooks, but that’s only examining one piece of the puzzle, one picture out of context. Within the framework of the industry it’s…

The Freelancer’s Cookbook: Lamb Roast by Ann Busiek

Posted on August 7, 2018April 15, 2021 by Kurt Busiek

This recipe is in two parts (technically three!) with the first being Ann’s Lamb Roast recipe, followed by a Lamb and Spaghetti Squash Sauté. You can find our recipe for Spaghetti Squash A La Busiek here and the rest is below. LAMB ROAST BY ANN BUSIEK We like this as I can get a good boneless…

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