Hi there. I’m Stett Holbrook, a new senior editor at MAKE. In a previous life, I was a food writer and that’s why I’m excited about my upcoming live interview with Lucky Peach editor Peter Meehan at World Maker Faire in New York. We’ll be on the Make: Live stage on Sept. 29 at 4pm. We’ll talk about Peter’s one-of-a-kind food magazine and food in general–making it, eating and writing about it.
The newstands are filled with glossy food mags, but newcomer Lucky Peach is a standout. Founded by Meehan and chef David Chang of the Momofuku culinary empire, the quarterly magazine takes a highbrow/lowbrow, literary approach to the wide world of food and drink, with essays, art, interviews, rants, and recipes. Many of the magazine’s recipes and food projects hail from the new school of modernist cooking as practiced by Chang, pal Wylie DuFrense of New York’s WD-50, and other avant garde chefs.
Meehan was the “$25 & Under” columnist for the New York Times for four years and he has written for many food magazines, including Food & Wine and Bon Appetit. He has co-authored cookbooks, including The Frankies Spuntino Kitchen Companion & Cooking Manual and Momofuku with Chang. In 2011, he and Chang launched Lucky Peach in conjunction with San Francisco-based publisher McSweeney’s. Lucky Peach and Momofuku both landed on the New York Times’ bestseller lists.
Hope to see you at the Faire and for my interview with Peter.
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