Lucky Peach #8 is the Gender issue. We’ve split the magazine into parts FOR WOMEN and FOR MEN; they meet in the middle with SEX. In the ladies’ section, Fuchsia Dunlop cooks stag penises; Alice Waters discusses being a woman in the kitchen; Amelia Gray tries out the offerings at the toughest strip club in LA. For the gents, Ben Shewry, chef of Melbourne’s much heralded Att Lucky Peach #8 is the Gender issue. We’ve split the magazine into parts FOR WOMEN and FOR MEN; they meet in the middle with SEX. In the ladies’ section, Fuchsia Dunlop cooks stag penises; Alice Waters discusses being a woman in the kitchen; Amelia Gray tries out the offerings at the toughest strip club in LA. For the gents, Ben Shewry, chef of Melbourne’s much heralded Attica, talks food and fatherhood; men cook with flowers (squash blossoms, nasturtiums, and more); Peter Meehan investigates castration in cooking. You’ll find essays about gay cooking in America, the lasting cultural impact of Three’s Company’s Jack Tripper, and the food of bachelor mountain ascents. Plus: original art exploring the intersection of food and sex, curated by the creators of Thickness, the erotic comics anthology. Also featuring: FOOD FROM BOOBS (DAIRY RECIPES) BY ANIMAL’S VINNY DOTOLO A Q&A WITH POOCHIE, OF THE WIENERS CIRCLE INTERVIEWS WITH CHINESE DELIVERYMEN HAROLD McGEE ON REPR ODUCTION NEW FICTION BY ANTHONY BOURDAIN AND LAUREN GROFF PLUS! LUCKY PEACH’S BEEFCAKE OF THE MONTH EATLOAF RECIPES FROM OUR MOMS
Lucky Peach, Issue 8
Lucky Peach #8 is the Gender issue. We’ve split the magazine into parts FOR WOMEN and FOR MEN; they meet in the middle with SEX. In the ladies’ section, Fuchsia Dunlop cooks stag penises; Alice Waters discusses being a woman in the kitchen; Amelia Gray tries out the offerings at the toughest strip club in LA. For the gents, Ben Shewry, chef of Melbourne’s much heralded Att Lucky Peach #8 is the Gender issue. We’ve split the magazine into parts FOR WOMEN and FOR MEN; they meet in the middle with SEX. In the ladies’ section, Fuchsia Dunlop cooks stag penises; Alice Waters discusses being a woman in the kitchen; Amelia Gray tries out the offerings at the toughest strip club in LA. For the gents, Ben Shewry, chef of Melbourne’s much heralded Attica, talks food and fatherhood; men cook with flowers (squash blossoms, nasturtiums, and more); Peter Meehan investigates castration in cooking. You’ll find essays about gay cooking in America, the lasting cultural impact of Three’s Company’s Jack Tripper, and the food of bachelor mountain ascents. Plus: original art exploring the intersection of food and sex, curated by the creators of Thickness, the erotic comics anthology. Also featuring: FOOD FROM BOOBS (DAIRY RECIPES) BY ANIMAL’S VINNY DOTOLO A Q&A WITH POOCHIE, OF THE WIENERS CIRCLE INTERVIEWS WITH CHINESE DELIVERYMEN HAROLD McGEE ON REPR ODUCTION NEW FICTION BY ANTHONY BOURDAIN AND LAUREN GROFF PLUS! LUCKY PEACH’S BEEFCAKE OF THE MONTH EATLOAF RECIPES FROM OUR MOMS
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Hans –
Lucky Peach sure has issues.* In this spectacular double-cover choose-your-own-gender edition, you can explore food from the male and/or female perspectives. It is packed with art, writing, and more of those recipes that I will never make but that understand this fact when they include instructions such as "[Step] 1. What? You don't have pickled mustard seeds on hand?" or "[Step] 1. Cold smoke the shrimp...If you don't have a cold smoker--I'm going to assume that's all of you--you could also not Lucky Peach sure has issues.* In this spectacular double-cover choose-your-own-gender edition, you can explore food from the male and/or female perspectives. It is packed with art, writing, and more of those recipes that I will never make but that understand this fact when they include instructions such as "[Step] 1. What? You don't have pickled mustard seeds on hand?" or "[Step] 1. Cold smoke the shrimp...If you don't have a cold smoker--I'm going to assume that's all of you--you could also not smoke the shrimp.". Where was I. No, I will not stop and ask for directions. I'll find my way to the end of this review. The issue steadily shifts tone from sweet and nostalgic and thoughtful to edgy and racy and disturbing. It finally gives you a few ideas for what to do with those stag pizzles that have been sitting in your fridge for ages now. I loved the articles about women who work in the food industry: the Korean haenyo divers, the female butcher's in Ho Chi Minh City, Roberta "Poochie" Roberts, and Alice Waters. There is another great piece by our neighbor John Birdsall. Here's the thing though. The most disturbing part was not cooking with genitalia nor that odd food erotica art section. It was this information which I will hide because once known, you cannot "unlearn" it: (view spoiler)["But in America today, capons [castrated roosters] are practically a historical relic, and roosters are eaten by very few folks--mainly by those trying to preserve traditions that connect to the old country...So what happens to all the little roosters?...'THEY MULCH them.' That image stuck in my head like a scene from Fargo. I thought he must have been overstating the case. But Farm Sanctuary confirmed his story on their website: 'Because male chicks will not grow up to lay eggs and, therefore have little value to the egg industry, 260 million are killed each year upon hatching. Methods include (hide spoiler)] [are you REALLY ready for this? You cannot unlearn this!] (view spoiler)[being sucked through a series of pipes onto an electrified 'kill plate,' being ground up alive and fully conscious in a 'macerator,' or being gassed.' (hide spoiler)] *8 of them so far...but who is counting.
Robert Hudder –
This was the issue about gender. Got a bunch of stuff to say about it but it is more of a response to the articles and will show up in blog posts. There were some worthwhile reads. It seems that the mag needed to come back from its roots a little and head back into firm foodie territory. It seems to be doing that.
Kristina Harper –
Food and sex, in a kind of double issue -- girls in one half; flip it over for the boys. This issue's illustrations reached a new high, but sex and its nexus with food must provide plenty of inspiration. Food and sex, in a kind of double issue -- girls in one half; flip it over for the boys. This issue's illustrations reached a new high, but sex and its nexus with food must provide plenty of inspiration.
Heatherinsf –
Some great articles and the female/male division was cutesy. Not very impressed with how they tied the two genders together though, the Sex section needed something more. Recipes: ehh.
Amy Peavy –
There were some great articles in here! There were also some very awkward ones... Don't show your mother this one! There were some great articles in here! There were also some very awkward ones... Don't show your mother this one!
Ali –
Great theme, good articles.
Christina –
Disappointingly, the recipes were mostly for cooked junk. I'm not in a hurry to eat deer schlong. I wouldn't even know where to get it. Disappointingly, the recipes were mostly for cooked junk. I'm not in a hurry to eat deer schlong. I wouldn't even know where to get it.
Jill –
In this issue, we learn about boar taint. Yep. Dig the divided gender sections meeting in the middle.
Heather –
Loved "Jeju Island and the Haenyo Divers" Loved "Jeju Island and the Haenyo Divers"
Erika –
This issue was just ok, some of the articles were interesting
waits4thebus –
This magazine keeps doing cool non-magazine stuff. A gender issue with half flipped so you read each half from the front? It's like Mad Magazine for nerds foodies. Meaning: Me. This magazine keeps doing cool non-magazine stuff. A gender issue with half flipped so you read each half from the front? It's like Mad Magazine for nerds foodies. Meaning: Me.
Mark –
Migle Seikyte –
Nakul –
Clancy Bozeman –
Hairil –
Marina Vidal –
John Hilton –
J. Pizzala –
David Gray –
Meredith Chen –
Kelsey –
Matthew Cook –
Amelia H. Kimball –
Jenna –
eric –
Alex Rodriguez –
Lara –
Benjamin Jenkinson –
Stephen P. Levine –