Give Peach a chance

By CASSANDRA LANDRY  |  March 21, 2012

. . . WHO WEARS LOTS OF PLAID. I NOTICED THAT IN THE PICTURES IN THE ISSUES, ALL OF YOU GUYS AREALWAYS WEARING PLAID. [Laughs] Yeah. Dave Chang and the guy who runs his lab, I remember when it was turning fall, he was like, "Oh man, you must be excited, now you can wear two plaid shirts at a time!" Dude, of course I'm going to wear two plaid shirts at a time. I'm completely plaid dependant, and I have no good explanation for it.

AFTER ALL THIS DISCUSSION AND CONTINUOUS TIME SPENT WITH CHEFS, DO YOU HAVE ANY IDEAS ABOUT WHERE COOKING IS GOING TO GO IN THE NEXT 10-20 YEARS? Dave makes the argument in the issue that cooking is a dying art, but I have no idea where it's going. I'm along for the ride. Things were better than when we were kids, but who knows. I'm no prognosticator!

WHAT PERCENTAGE OF YOUR LIFE DOES LUCKY PEACH OCCUPY? A gross amount. It takes a lot of time, because it's a nascent business as well as a significant editorial task. But, it's the same thing if you've done books, or any writing really. As a writer, I'm not good at demarcating time for work, it all bleeds over. But again, with a kid it's different too. I used to be an early morning writer, and wake up by six and be useless by noon, but I had my stuff done. Now, I wake up at six, and argue about watching Yo Gabba Gabba and have some yogurt . . . I get to be around since I work from home, so it's a big mix of dad-ing and working.

Lucky Peach Issue 3: Chefs, is now available wherever books are sold, $12.

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  Topics: Food Features , Peter Meehan, food and dining, Lucky Peach
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