Making the Modern Food Magazine with Lucky Peach
World Maker Faire 2015
May 18th-1st
How does a food magazine get "made," from the chefs that make the recipes, the artists that make the design, and the writers that make the editorial content? We'll discuss the creative process behind the making of the New York Times best-selling food magazine, Lucky Peach, and how it translated its iconic style and approach to food journalism to other mediums—chiefly, its website, and its brand-new set of cookbooks.
Jason Polan
Jason Polan is an illustrator whose work has been published in the New Yorker, Metropolis magazine, and in the New York Times as part of a weekly column. He has exhibited work internationally and has also drawn every piece of art in the Museum of Modern Art, twice. He lives in New York, of course
http://www.jasonpolan.com
Gabriele Stabile
Gabriele Stabile is Lucky Peach's official Italian Photographer. He lives between Rome and New York City. He has worked extensively with Momofuku, and shot for Gelinaz!, S.Pellegrino, Blackbird, and Nike, among others. Editorially, his work has appeared on The New Yorker, Fader, Time, New York Times, Newsweek, and The Wall Street Journal.
http://www.doofphotos.com/
Mary-Frances Heck
Mary-Frances Heck is a cook and writer who develops food ideas for magazines and books. Her work has appeared in Bon Appetit, Saveur, Redbook, Rodale's Organic Life, Rachel Ray, Fitness, and the Lucky Peach cookbooks. Her patronus is a lobster.
