Last autumn my short story about cannibalistic fine dining titled
Human Tenderloin was published by Menacing Hedge magazine, a cool, and at the
time, new zine that stood out to me as one of the better fledging magazines
around. Nearly a year on Editor Kelly
Boyker has asked me to be Guest Editor for this Fall’s edition. I did check to see if she had sent the email
to right person, and to my disbelief, she had!
Kelly has been a real advocate of my work since she published
Human Tenderloin, nominating it for a Pushcart award and making me blush with
kind and flattering words that allow me to crawl from under the shadow of
self-pity and bask in a moment of contentment.
Suffice it to say, I could not say no, not out of obligation, but more
because Kelly’s faith has instilled a strange confidence in me. I’m not too sure how to deal with that
emotion at the moment, but I’ll keep you all informed of its development (if
you know of any medication that can help temper the side effects of constant narcissism
and rapid hair growth around the lower face region, please let me know).
So yes, there you have it. Those of you who would like a
chance to appear in the Fall edition of Menacing Hedge, please send along stories
that lean either toward horror, surreal, absurd but with lots of humour, dark
or otherwise via Menacing Hedge’s SubMishMash: http://menacinghedge.submishmash.com/submit And if you heard about it through this
website, mention it in the covering letter.
A bit about Menacing Hedge:
Menacing Hedge is a quarterly journal of poetry, fiction and
artwork, that is committed to fostering access to emerging and experimental
poetry and prose. Ongoing publication is scheduled for the first weeks of July,
October, January, and April. All editions are available in Kindle format, and
Menacing Hedge plan to publish a yearly Best of Print edition. All editions are
carefully archived to ensure that an author's/artist's work will remain on the
web for many, many years to come. Regrettably, Menacing Hedge cannot pay its
contributors at this time.
















