Work in Progress
Rounding out the three-part series of "Beginnings" (Ep 5) and "The Messy Middle" (Ep 8), the gang tries to land the plane with "Endings." Also, there's a wedding going on.
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The gang went back to Carnegie Diner to talk about how they approach revising. From too many beta readers to the need for hearing the same critique multiple times. Lori tells Klein how irritating some of his comments are to her and Stacie catches up with AWG member and poet Catherine Puma to talk about her recent success.
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Stacie wanted us to share our origin stories...so we did. From whales, a boy and his dog, and A Deadly Fortune, we explain how and why we started writing. We also talk about where the ideas for our current WIPs came from: a Disney World dinner, playing dress up, and a Bible character who got the short end of the stick. All that, plus Big Ass Cookies, deciding to write, UNC basketball, and more.
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Back in May the gang began a three-part series with Beginnings. Here's the Middle part. Navigating the messy middle!
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The gang tackle a central question all artists ask themselves: is this project done? How does one decide to stop tinkering and send a story out into the world?
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Stacie, Michael, and Lori return to Metro 29 Diner with special guest Jessica Link. Michael screwed up the audio - hopefully he's a better writer than audio engineer, but he did his best to fix it in post, as they say.
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Stacie leads Lori and Michael in a discusison about story beginnings. We're at the Carnegie Diner again, working our way through the dessert menu.
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Lori, Stacie, and Michael returned to the Carnegie to talk world building and 24-layer chocolate cake.
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Lori, Michael, and Stacie tried out a new diner and talked writing retreats. How to pick one, how to organize one, what kind of goals you should set for yourself, and more.
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Lori led Michael and Stacie to a diner in her house and led the discussion about the art of critique with fellow AWGer Dale Waters.
info_outlineStacie leads Lori and Michael in a discusison about story beginnings. We're at the Carnegie Diner again, working our way through the dessert menu.