Arizona Mystery Writers invite you to attend our May 12th, 2012 meeting.
Morning Speaker:
Mike White, owner of local publisher, Ghost River Images, will talk about current aspects of e-book publishing: the economics of it, how to do it, and whether you should. In the current market when the big publishing houses are in financial trouble, self-publishing and e-publishing are increasing. However, most authors don’t want to be bogged down with the details of publishing and that’s why they hire Ghost River Images. Visit their website at http://www.ghostriverimages.com. Mike also conducts classes at Pima college.
Afternoon Workshop:
Clark Lohr will speak on Using Film to Learn Structure and Plotting. He will explain Syd Field’s model for story structure as set forth in Screenplay: The Foundations of Screenwriting. We will then watch part of a classic crime film, stopping the action to ask ourselves questions about the plot, the action, and the use of characters. We’ll guess where the story is headed and challenge ourselves to invent outcomes. Clark has a BA in Literature and Writing. His latest crime novel, Devil’s Kitchen, was published by Oak Tree Press in 2011.
Join us, the second Saturday of each month, September through May, at El Parador Restaurant 2744 East Broadway Blvd. (East of Tucson Blvd), 10:00 AM to 2:00 PM, for fascinating and informative speakers on all aspects of writing mystery, thrillers, and suspense. $20 non-members and walk-ins includes lunch; $14 RSVP’d members. $10 for one session, morning or afternoon, no lunch. No credit cards please. Pay at the door, or at the web site using PayPal.
Make your reservation and menu choice by noon Wednesday before the meeting, at http://www.arizonamysterywriters.com or rsvpmystery@gmail.com
When you RSVP, please indicate your menu choice:
#1. Chimayo Chicken Sandwich
Grilled breast of chicken served on a toasted bolio roll and topped with a roasted anaheim chili and jack & cheddar Cheese. Served with Bonita French fries
#2 Traditional Topopo Salad
A traditional Mexican salad in a flour tortilla
floret filled with refried beans. Greens and
mixed vegetables tossed with house dressing cheddar cheese.trimmed with fresh avocado slices, tomatoes,cheese and grilled marinated chicken breast.
#3. Veggie Burro
Refried beans, Spanish Rice, Shredded lettuce, tomatoes, Cheese and pico de gallo, Rolled in a chipotle tortilla. Garnished with sour cream, and guacamole. No lard ever
Below is new e-mail address for Melvin Dill