Art Feature 

31 Days of Abe, Day 15: Jim Rugg

By | March 15th, 2013
Posted in Art Feature | % Comments

It’s Abe Sapien Month at Multiversity! To see all sorts of Abe content, like our “Evolution of Abe Sapien” contest, fantastic original art, interviews and more, click here.

To celebrate our “Evolution of Abe Sapien” art contest, which gives every fan with some ambition and a modicum of artistic talent a chance to have their work published in an issue of “Abe Sapien: Dark and Terrible,” as well as take home a complete set of Hellboy Library Editions, we decided to bring in some ringers, to show us how they interpret everyone’s favorite fish-man. We will be posting pieces each day for this entire month, so come join us for 31 Days of Abe!

This is yet another piece that took us in the Multiversity offices by surprise; we all know how great Jim Rugg is, but this is above and beyond any sort of reasonable expectation for a piece. Rugg is one of the co-creators of “Afrodisiac,” “USApe,” “The P.L.A.I.N. Janes,” and “Street Angel,” as well as the author and artist of the upcoming “SUPERMAG” from Adhouse books (click here for a 5-page PDF preview of “SUPERMAG”). His Abe piece, like a few more found on his website, is done with ballpoint pen as the primary tool used. Jim is also the co-host of the Boing Boing podcast “Tell Me Something I Don’t Know.” Follow him on Twitter (@jimrugg), and check out his Tumblr.

Feeling inspired by this great piece of art? Then enter our “Evolution of Abe Sapien” art contest! Full details are here. And make sure to pick up “Abe Sapien” #1 on April 3 from Dark Horse!


//TAGS | 31 Days of Abe

Brian Salvatore

Brian Salvatore is an editor, podcaster, reviewer, writer at large, and general task master at Multiversity. When not writing, he can be found playing music, hanging out with his kids, or playing music with his kids. He also has a dog named Lola, a rowboat, and once met Jimmy Carter. Feel free to email him about good beer, the New York Mets, or the best way to make Chicken Parmagiana (add a thin slice of prosciutto under the cheese).

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