Chris Ying

Dave Chang

Lucky Peach is a new journal of food writing, published on a quarterly basis by McSweeney’s. It is a creation of David Chang, the James Beard Award–winning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Productions—producers of the Travel Channel’s Emmy Award–winning Anthony Bourdain: No Reservations. The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They’ll be laid out sensibly, inspired by the thought process that went into developing them. Each issue will focus on a theme (Issue One’s theme is “Ramen”), with contributions from Harold McGee, Ruth Reichl, John T. Edge, Todd Kliman and a cavalcade of other writers and artists. The reader will meander through arguments about the superiority of yellow alkaline noodles over Italian egg pasta; a taxonomy of ramen-package characters; an eating tour of Japan helmed by an over-stuffed and nauseated, but nevertheless intrepid, David Chang; and a booze-fueled rant on mediocrity in American cuisine with chefs Chang, Bourdain, and Wylie Dufresne set in the Spanish Basque country. The aim of Lucky Peach is to give a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies as well as fans of good writing and art in general.

Lucky Peach

Peter Meehan

Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes. Less summary than survey, the street food issue takes to the world's streets like a starved fl�neur, flitting from birria in Mexico City to chicharron-studded tortillas in Buenos Aires, from chaat in Mumbai to gizzard noodle soup in Chiang Mai's Lumpinee Boxing Stadium. This issue watches as children made stick bread in Copenhagen and shares a report on who's eating all your cigarette butts (spoiler: microbes). For Jonathan Gold, the experience of eating street food is inseparable from time and place. Issue 10 also delves into the history of "Turkey in the Straw," an ice-cream truck ditty that rings out across Los Angeles; spends a day with the Doughnut Luchador of East LA (doughnut slinger by day, luchador by night); and learns what happens, exactly, when you cook with charcoal, and what nixtamalizing does to corn. Plus, a look into the wondrous array of street sausages around the globe, the best of the wurst.

Street Food

Lucky Peach, Issue 10

Scalextric-style 1/32 racing just got better!Digital can run more than two cars on two-lane circuits, introducing overtaking and racing tactics to bring slot car racing closer than ever to real motorsports. Here is the complete guide to digital racing. Researched with hands-on testing and support from manufacturers, distributors, developers and enthusiasts. In-depth coverage of all the major systems: Scalextric, Carrera, SCX and Ninco.Full details of advanced systems Davic, oXigen, Scorpius, Slotfire, BLST and routed digital.Advice for people new to slot car racing and for those wishing to upgrade from analogue systems.How digital slot car racing works.How to design perfect digital racing circuits.How to conduct digital races.How to keep digital systems in tip-top condition.DIY project to customise digital systems and car.

Covering: Scalextric, Carrera, Ninco, SCX and specialist digital systems

Digital Slot Car Racing in 1/32 scale

1/32 scale slot racing, made popular by Scalextric, is enjoyed by all ages. Half the fun of the hobby is taking apart, tuning, upgrading and reassembling the cars, but until now this has been a black art. For the first time, this complete guide to tuning and racing gives step-by-step instructions on how to set up the cars and the track to give the best performance.

Dave Chang

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