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.

In junior high I read a lot of Stephen King, whose Americana approach to writing was often about "the terror next door" and at the same time I was reading a lot of Clive Barker, who was on the other end of the horror pendulum: insidious and disturbingly psychological. I found it fascinating how these two authors came at horror from two totally different perspectives.

I had always loved horror films, so I wanted to do something in the horror genre but wanted it to be sweet and charming at the same time. Because there's a difference between watching horror, where you can leave it behind, and writing horror, where you have to live in it for months and months at a time.

I'm probably harder on myself than I need to be, but it's important to me if I'm going to ask an audience for an hour of their time that I don't waste their time. I want to give them something significant to chew on.

I think accessibility is what often denies horror its deserved attention. So it all depends on the execution and whether mainstream audiences can accept it.

Anybody who is capable of doing terrible things, you don't want them out in the world, but you can't help but respect their ingenuity and their savvy and their intelligence as they go about their dastardly deeds.

One of the things that I always think about is the emotional sophistication of animals and how much we're learning about the emotional sophistication of animals. If you're eating a pig, you're essentially eating the equivalent of a four-year-old human being.