CRIMESPREE COOKS WITH ROB HART
A good chili, just like any stew, starts with a good base. This could be as simple as some garlic and onions simmered in some oil until they’re translucent and make your kitchen smell like heaven.
BEHIND THE BOOK: ED IFKOVIC
The frontier came alive, the realization that in the 1950s, despite the veneer of sleek cocktail bars of a new Alaska, Fairbanks still pulsated with rhythms that echoed from the old goldmine days, not so distant a memory for many old-timers. And as the trappers and prospectors and wandering loners drifted down into Fairbanks, often old crippled men now, they brought with then not only fantastic stories but also long-held grievances, angers, and the desire for revenge. Perfect for the mystery writer—there is always a good murder at the end of such a history.
INTERVIEW WITH LEE GOLDBERG
I know so many authors who write kick-ass, high-action thrillers. If put in the same situations as their heroes, they might not fare very well.



