Welcome back to lunch with designer Eric M. Lang. We are dining at Oceano in the Peppermill Resort during GAMA Expo 2022. The conversation has been pretty heavy lately, with discussions of racism, representation, and now to lighten things up, we are talking about violence in games. But don’t worry, we will dive into Eric’s …
Welcome back to a lovely GAMA breakfast with my good friend Curt Covert. Curt is the founder of Smirk and Dagger Games, the publisher behind Cutthroat Caverns, Nevermore, Dead Last and many, many more. And I just revel in the irony that this publisher of nasty, malicious, take-that games smiles perhaps more than any other …
Welcome back to steak dinner with true board game magnate Christian T Petersen. I know I have used the term “magnate” before, but it just fits so well. We are at Weber Grill in Indianapolis, during GenCon 2021, just hanging, talking business. It is a strange juxtaposition for me, as I know quite a bit …
Jonny and I continue packing pot stickers and munching moo shu, while we blather about the boundries of board games – the mutations of mancala, eccentricities of expansions, the hassle of house rules, and the backlash of balancing. Alliterative allegories all around!
Bloated and food drunk, John and I discussed plans for the future – games, expansions, napping… This is not actually our empty plate of food. I was unfortunately too deliriously happy to remember to take pictures of the dirty dishes. Plus, we licked ours clean.
Today, in a very special episode of The John D. Clair Show, we sit over a decimated plate of Nepalese food, and discuss his most recent card crafting endeavors, Edge of Darkness and Dead Reckoning.
When we last left our heroes, the dashing John D. Clair had just admitted to coming up with the award winning game Space Base in an unprecedented flash of divine inspiration.
I had the rare opportunity to sit with John D. Clair, designer of Space Base, Mystic Vale, Edge of Darkness, and many others, at Tara’s Himalayan Cuisine on Venice in Los Angeles. The ambrosiac nature of the food was only matched by John’s warm and convivial nature.