Tender is the Flesh by Agustina Bazterrica with Ashley Peters
Tender is the Flesh by Agustina Bazterrica is a dystopian horror novel where a virus makes all animal meat poisonous, leading to the legalization and industrialization of human cannibalism! Yes, it’s quite a story by Argentine author Bazterrica, but it also does what great horror does so well, that it makes you think about parallels in our real world, and led to an amazing conversation between myself and author Ashley Peters!
Author Ashley Peters resides in East Austin, Texas, with her partner, Danny, and their three rescue mutts—Bently, Fredrik, and Bruno. A self-declared bibliophile and lifelong storyteller, she has been crafting tales since childhood, along the way writing for various scholarships and minor publications before fully committing herself to the realm of novel creation.
When she is not writing, she can be found immersed in nature, far from the noise of the world—hiking, kayaking, savoring inventive cuisine, or enjoying a matcha latte. At home, her garden and personal library serve as sanctuaries, though she deeply appreciates the artistic and quirky spirit that defines Austin. Having traveled extensively, she credits each place and community with shaping her life in meaningful and lasting ways. While she cannot predict what lies ahead, she embraces each new chapter as an opportunity for adventure, always ready to choose a daring side quest over a mundane path.
Our drink is a very dark Blackberry Margarita, and the reason we picked it? Well, I’ll let you figure that one out 😂
Blackberry Margarita
Ingredients
2 oz silver tequila
1 oz fresh lime juice
1 oz blackberry syrup
0.5 oz grenadine
Black sugar, for rimming
Crushed ice
Fresh blackberries, for garnish
Directions
Prepare your glass. Use a lime wedge to moisten the rim of a margarita or cocktail glass. Dip the rim into a shallow plate of black sugar, rotating gently to coat evenly. Set aside.
Combine ingredients. In a cocktail shaker, add the silver tequila, fresh lime juice, blackberry syrup, and grenadine. Fill the shaker with crushed ice.
Shake thoroughly. Secure the lid and shake vigorously for 15–20 seconds, until the outside of the shaker feels frosty and the drink is well chilled.
Serve. Fill the prepared glass with fresh crushed ice. Strain the mixture into the glass.
Garnish. Add a few fresh blackberries on top. Serve immediately!
In this Episode
Tickets to my Live Interview with Award Winning Author Meg Medina at the Bon Air Book Festival
Station Eleven by Emily St. John Mandel with Dave Valeza
This week, we're diving into Station Eleven by Emily St. John Mandel—a hauntingly beautiful novel that blends post-apocalyptic survival with the enduring power of art, memory, and human connection. Set in the aftermath of a devastating pandemic, the story weaves together multiple timelines and characters, from a Shakespearean theater troupe traveling the ruins of North America to the lives they left behind.
Our guest is Dave Valeza, who grew up in Covina, California, after emigrating with his family from Manila, Philippines. Pursuing his love of drawing, Dave earned a bachelor’s degree in illustration and a master’s in sequential art. A passionate visual storyteller, he especially loves drawing people, fashion, and technology. In his spare time, Dave enjoys cooking, reading, and sketching in Savannah, Georgia - where he lives with his husband and family. Find out more about Dave and his work at davevaleza.com.
Our drink this week fits right into a dystopian world. It’s a simple Mimosa—cocktail or mocktail style—made with sparkling wine or ginger beer/ginger ale. But here’s the twist: you must drink it out of a random old cup you found lying around. That’s the full Station Eleven experience—elegance in the ruins. Cheers!
In this Episode
Station Eleven by Emily St. John Mandel
Four Eyes: A Graphic Novel by Rex Ogle (Author) Dave Valeza (Illustrator)
Pizza Face: A Graphic Novel by Rex Ogle (Author) Dave Valeza (Illustrator)
Blubber by Judy Blume
Forever by Judy Blume
Summer Sisters by Judy Blume