ComiPress has a new Backstage feature up on MangaCast, and there’s much to enjoy: Lots of background information, a handy timeline, and interviews with Ed, Jarred, and the rest of the crew. We even get a photo of Jack!
If you haven’t been to MangaCast before, you’re missing out! Check out the latest Manga Curry no Maki, the original manga talk show. (And admire their new layout.)
About Brigid Alverson
Brigid Alverson has been reading comics since she was 4. After earning an MFA in printmaking, she headed to New York to become a famous artist but ended up working with words instead of pictures, first as a book editor and later as a newspaper reporter. She started
MangaBlog to keep track of her daughters’ reading habits and now covers manga, comics and graphic novels as a freelancer for
School Library Journal,
Publishers Weekly Comics Week,
Comic Book Resources, the
Barnes & Noble Sci-Fi & Fantasy Blog, and
Robot 6. She also edits the
Good Comics for Kids blog at School Library Journal. Now settled in the outskirts of Boston, Brigid is married to a physicist and has two daughters.
What? No Vermont Curry? What kinda J-Curry dish is that? No apple or other fruits either. This is a SE-Asian dish, not the kind of curry dish the Japanese eats everyday.
To bad they show that weird “Iron Chef” instead of “Dotchi no Cooking Show” in this country. Oh the foodies would kill themselve if they really know what the Japanese are eating.
Y’know I have been searching for a good recpie for Vermont Curry from scratch (too many of the mixes have MSG).
Actually they did show “dotchi” in the US for about a year. But they pulled it off to show Nosatsu IQ Sapari instead.
But I love the new version of dotchi with the crazy two tier set. The shows make me drool!!
And who says those dishes cannot be found in Japan?! The Japanese eat more curry than any other country in the world. Do you think they only eat CocowaIchiban all the time…. Well okay I eat there all the time but I am not Japanese…
-Lyle just wait. One of these weeks I will add my personal recipes to the mix. I got a vermont curry that uses apples and ham… no honey though.
Yay! I can’t wait, Ed. My one attempt (based on the about.com recipe) tasted more like an Indian-style curry than what I’d get in Japantown.