Art Feature 

31 Days of Abe, Day 31: Jasen Lex

By | March 31st, 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!

Today’s Abe sketch is by Jasen Lex. Jasen is the Pittsburgh-based artist of “The Gypsy Lounge,” an original graphic novel, as well as the upcoming book “Washington Unbound.” Jasen is also the co-host, along with previous Abe sketcher Jim Rugg, of “Tell Me Something I Don’t Know,” a podcast about the process of making art that is currently hosted on Boing Boing. He has one of the most entertaining blogs on the internet called “Isolated Comic Book Panels” where, spoiler alert, he posts single panels from random comics. Friday’s was from an ad for the “Fonzie and the Happy Days Gang” animated series; Last Sunday’s was from a Paul Pope book. You can check out his website and follow him on Twitter (@jasenlex)!

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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