When I'm at home and I'm preparing my own food, it's all gluten-free, or fish and it's healthy, but when I go to someone else's house, I'll eat what they put in front of me because I don't want to be an asshole.

The idea of suggesting that Hannibal Lecter - in the book, he has a sixth finger and red eyes, and so there is a devilry in Thomas Harris' presentation - so it felt like it was completely honest and appropriate for the character. And we often talk in the writers' room, "Okay, there is the Hannibal as the devil explanation of that plot point, but we also need to ground that in a reality that is answerable to the physics of the storytelling."

As a horror movie fan, I was very obsessed with horror films. Still am. I love the genre. For me, horror films are opera, and they are... instead of consumption killing off the young lovers, it's Jason Voorhees or Michael Myers. It is when the stakes are at their absolute largest in a story: whether somebody is going to live or die. In a way, it's just holding up a mirror to life.

Race totally matters. Race totally changes your point of view. It's a different experience.

Food is art, I believe. If you are going to be serving a living thing, you have to honor that living thing with some kind of care and thought and preparation to rationalize the taking of that life in some way.

That's just me wanting that supernatural tool to tell a story and also not wanting to be restricted by reality, with how we're telling a tale, because we are a heightened reality on Hannibal. There is a larger-than-life quality to the storytelling when it gets into particulars. I like the idea of being able to dismiss reality, depending on if we can sell it as part of the story.

As an animal lover and as a sometime-meat-eater, I've read so much about the emotional sophistication of pigs and cows and sheep that I do think twice when I do still eat them on occasion.