On Food, Authenticity, and Culture

On Food, Authenticity, and Culture

Romy Gill is the self-taught chef and owner of Romy’s Kitchen, a Punjabi/Bengali Indian restaurant in Bristol where she combines ingredients and techniques from her Indian heritage with those of her home country, the United Kingdom. Gill has been awarded with the...
The Carbon Footprint of Eating Out

The Carbon Footprint of Eating Out

In 2013, Lucky Peach helped organize our MAD symposium under the theme of “GUTS”. The topics discussed during that two-day event—and later published in a Lucky Peach booklet called GUTS are still as relevant as ever. Every Wednesday until the GUTS run out, we’ll be...
Presenting the ZeroFoodprint Project

Presenting the ZeroFoodprint Project

Lucky Peach editor-in-chief Chris Ying talks about Zero Foodprint, the not-for-profit he co-founded with emissions specialist Peter Freed and restaurateur Anthony Myint, of Mission Chinese Food, which helps restaurants eliminate their carbon footprint. In their quest...
Alain Ducasse in Conversation

Alain Ducasse in Conversation

At MAD3, the legendary French chef Alain Ducasse sat down for a conversation with David Chang, Daniel Patterson, Chris Ying, and René Redzepi in which he discussed his career, risk-taking, fear, and how chefs can use their fame to positively influence diners.  ...

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