September 22, 2014 | 10 notes
If you’ve been having that looking-in-the-near-empty-fridge-over-and-over-hoping-something-to-eat-will-appear feeling about food writing on the internet then today is going to be like the time when you didn’t know your roommate/wife/mom went shopping and BOOM SURPRISE there’s chocolate milk in the fridge & Thin Mints in the freezer & whatever other garbage you like to eat in there & no one’s around to judge you for gorging!
September 22, 2014 | 11 notes
September 21, 2014 | 74 notes
September 20, 2014 | 40 notes
September 19, 2014 | 88 notes
All the food is humans!
Perfume Genius’ Mike Hadreas gets glammed up in typical Perfume Genius-music video fashion, only to end up as the bloody centerpiece at a surreal dinner party.
This multi-part documentary uses the voices of real actors to tell the stories of Franklin (Edward Herrmann), Eleanor (Meryl Streep), and Teddy Roosevelt (Paul Giamatti). David McCullough is the real star of the show—he makes our senior editor Rachel Khong’s heart go pitter patter. The fourteen-hour series is available on the PBS website until Friday, September 26, which is more than enough time to watch the entire thing.
Aaron Sorkin. Long shots of people walking down hallways saying important things. 156 episodes will keep you busy for awhile.
September 17, 2014 | 17 notes
The nice folks over at Stack Magazines made a lovely video about us! Thanks guys!
September 16, 2014 | 26 notes
This summer, while researching a piece on California seaweed, I had the pleasure of meeting several harvesters in Sonoma and Mendocino, north of San Francisco. I fell a little bit in love with each of them in the process. One was Barbara Stephens-Lewallen, of Mendocino Sea Vegetable Company—pictured here gathering the day’s dried kombu.
I’d mentioned in an email to Barbara that I was from Lucky Peach magazine. She got it confused with a different Peach magazine. “I wasn’t sure why you were interested in seaweed,” she said, “but I thought to myself, I could tell Rachel about the personal lubricant you can make with kombu!”
- Essential oils or coconut oil (optional)
- Wet some kombu and let it sit until it gets slimy.
- Use the gel like that or, for fragrance, mix it with essential oils or coconut oil.
Photo by Gabriela Hasbun
September 16, 2014 | 36 notes
Watch Legendary French Chef Olivier Roellinger on the Potential of Today’s Chefs
Olivier Roellinger is a Breton chef who opened the restaurant Maisons de Bricourt in 1982. He became known for a style of cooking heavily influenced by the spice trade, drawing from cultures around the world, which earned him three Michelin stars. He gave the stars back in 2008, after coming to the conclusion that he was physically unable to cook anymore.
At MAD4, Roellinger explained his life—growing up by the ocean, how a Clockwork-Orange-style beating put him in a coma and made him realize he wanted to be a chef, and how he eventually became enamored by spices and travel. He took the audience on a journey, not only explaining the philosophy behind his cooking but also outlining what he sees as the duties of today’s chefs. According to Roellinger, these include everything from breaking up the monotony of haute cuisine to being stewards of the environment. You can watch his impassioned speech in the video above. There’s also a complete transcript below:
September 15, 2014 | 48 notes
September 15, 2014 | 79 notes
Here’s Jonathan Gold on the Korean seafood grill Jae Bu Do in Los Angeles, which specializes in the kind of creatures Katherine Kims talks about in her article "Pacific Rim" in LP12. Best is Gold on the hagfish:
"This is the part where we talk about hagfish: a wormlike creature, neither vertebrate nor invertebrate, that survives by secreting a special kind of fibrous slime that effectively closes up attackers’ gills; a single hagfish can produce quarts of the stuff. When hagfish are hungry — they can survive for as long without food as a bedbug — they are fond of burrowing into the bellies of their victims and consuming them from the inside out. If a fisherman is unlucky enough to pull up hagfish in his or her net, the other fish in the catch will be ruined. How does a hagfish clear away excess slime? It quite literally ties itself into a knot, which moves along its horrible length."
See the whole review here.
Photo by Anne Fishbein
September 12, 2014 | 30 notes
Robert Beatty, who painted the wrap-around cover of the current issue, makes outsider-ish music and art and film that I can’t quite get enough of, though his output is so prolific it’s hard to keep up with it all. He works under a number of different monikers, including Three Legged Race & Ed Sunspot. Here’s a mixtape he posted today—a bunch of tunes to welcome the end of the working week. —pfm
September 12, 2014 | 15 notes