“Abattoir?” Sounds like “avatar” with a mouth full of novocaine, but, for those unfamiliar with the term, an abattoir is the French name for a slaughterhouse – kinda sexy sounding, like boudoir, but in actuality a bloody place where various sorts of meat gets tossed on a slab, hacked up and prepared for consumption. We also thought it was an ideal name for the official Rue Morgue blog – a horror-themed place where the Rue Crew (hit the “Staff” button to find out more about us) could expose another side of the RM world.
So what exactly is the Abattoir and what is it not? While there are plenty of great news sites out there with constant updates on all things horror, this isn’t one of them. That’s not to say you find newsy stuff here sometimes, but mainly you’ll find more personal stuff: art and writing projects, opinion pieces, journal-style entries, pics from RM events, write-ups about people, things and places that we like, general updates, extra stuff that didn’t quite make it in the mag and – fingers crossed – some helpful corpse reanimation tutorials. Chunks of meat in all shapes and sizes, with five of us to pick and choose from.
The main reason we created the Abattoir – and when I say “created,” it was actually built by Nicole at Brain Lava, with help from Brett, Gary and Monica and input from Jovanka and I – is that it, well, seemed like a fun thing to do. It’s casual, unedited, probably goofier than you’d expect from a gaggle of horror dweebs and updated whenever the hell we’ve got time. There still may be the odd kink to iron out, so if you find that something isn’t working on the site, please let us know. And, if you were wondering, the opinions expressed here do not necessarily reflect those of the mag, just our own personalities. So, thanks for putting on your rubber aprons and wading through the entrails…
Note: the beautifully creepy image is by a photographer named Marc Trivier. Check out more of his stuff here.