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    NYCC ’18: Clint McElroy and Carey Pietsch on Adaptaing “The Adventure Zone”

    By | October 12th, 2018
    Posted in Interviews | % Comments

    This past weekend was New York Comic Con, the East Coast’s largest comics and pop culture event of the year. Multiversity brought 15 staffers to the convention this year for interviews, panel reports, and more. Over the next month or so, we’ll be sharing all of our experiences here on the site. So, even if you couldn’t make it yourself, you can see the con through our eyes.

    “The Adventure Zone: Here There Be Gerblins” is, perhaps, the most unlikely hit of 2018. A (great) graphic novel, adapted from a podcast, chronicling a Dungeons & Dragons game played by a father and three sons, is not the standard path a book takes on the way to the top of the New York Times bestseller list. But that is exactly what happened for the book, co-written by dad Clint and sons Justin, Travis, and Griffin McElroy, and artist Carey Pietsch. The book retains the warmth, absurdity, and pop culture references from the podcast, while adding a whole new layer, courtesy of Pietsch’s absolutely fluid artwork.

    McElroy superfan and senior editor (and, perhaps, namesake for Magic Brian) Brian Salvatore spoke with Clint and Carey at the First Second booth at NYCC, and snuck in a very important question for Clint at the end.

    Thanks to Clint, Carey, and First Second for making this interview happen. “The Adventure Zone: Here There Be Gerblins” is available now, and “The Adventure Zone: Murder on the Rockport Limited” is due out next summer. The podcast of the Adventure Zone is available via Maximum Fun.

    //TAGS | NYCC '18

    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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