Loading...
Food Writing

Q & A With Lucky Peach's Peter Meehan: Drinking Fernet With David Chang + The Food Journal As Dartboard

Comments (0)

By

Fri, Jun 24, 2011 at 9:00 AM

click to enlarge 20110622_luckypeach_250x301_thumb_250x309.jpg
As you may have heard, Lucky Peach, the quarterly food journal put together by David Chang (Momofuku), Peter Meehan and the folks at Zero Point Zero Production (No Reservations) and published by McSweeney's, debuted yesterday. Ramen. Anthony Bourdain. Ruth Reichl. Harold McGee. More than enough reasons to go buy an old school lit magazine.

We thought we'd ask Meehan, who also co-wrote the Momofuku cookbook (Clarkson Potter, 2009) a few questions. Because wouldn't you?

As for how Meehan and Chang hooked up in the first place, check out this hilarious video, in which Meehan admits to having absolutely hated Momofuku Noodle Bar in the beginning, like before he reviewed it for the New York Times. Turn the page.

Squid Ink: So in the intro to your first issue, it says that this was originally supposed to be a TV show. What happened? Why no television?

Peter Meehan: We did make "television" in a sense -- we shot all over the world with ZPZ, the folks who make Tony Bourdain's show. The difference is the appliance you'll be able to watch the video on: it'll be on the iPad instead of on a TV set.

SI: You guys aren't worried about the death of print? In the post-Ariana Huffington universe, one would have thought you'd do a blog.

PM: Making a blog may have been smarter, but I'm a sucker for books and records and all kinds of physical media. You can't hold a blog, you know?

SI: You cannot. Sadly. So how do you decide what goes into the issues?

PM: Shots of Fernet + blindfold + dartboard.

click to enlarge 4bf844da0f867abc21114b6d931292cb_thumb_196x260.jpg
SI: Did you guys have any publications that were (or are) inspirations for Lucky Peach? It seems kind of a throwback. That's a huge compliment, by the way.

PM: Tons of stuff. Yeti, a quarterly out of Portland. Thrasher. Grand Royal. Everybody involved with the magazine probably a bookshelf worth of things that influenced them and ended up influencing it.

SI: Including recipes is a fantastic idea. Will you keep doing that? How do you decide on those?

PM: Yes. We shoot them as part of the app and then put them in the magazine.

SI: One imagines you guys putting this together at 4 a.m. in one of Chang's restaurants, with requisite booze and food. Would that be far wrong?

PM: Subtract the food and restaurant, put half the people working on it on one coast the rest on the other, add the stress of having never done something like it before. But booze was definitely a part of it.

SI: What other subjects can we look forward to in coming issues? Can you tell us? Or are you guys making this up as you go along?

PM: Making it up as we go along. Expect less focus and more sportswriting in the future. (Or maybe not.)

Related Content

Now Trending

Slideshows

  • Daw Yee: Mission of Burma
    L.A. has a very small pool of Burmese restaurants; among them, Daw Yee does not boast the most extensive menu. Nonetheless, Daw Yee, in Monterey Park, is fascinating for one big reason — namely, that it gives L.A. something unusual: a Burmese restaurant that caters to younger diners.
  • The Year in L.A. Food (So Far)
    We've got so many restaurants, you could eat at a different joint every day of the year -- and probably the rest of your life -- and never go to the same place twice. It would be impossible (both physically and financially) to try them all, but luckily, you have us. Check out The Year in L.A. Food (So Far).
  • Ladies Gunboat Society at Flores
    At Ladies Gunboat Society, the new operation out of the restaurant that used to be Flores on Sawtelle Boulevard, the Hoppin’ John is served as an appetizer or a small plate rather than a side, and the price is the stuff of comedy.