<DIV><I>Lucky Peach</I> is a 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, <I>Momofuku</I> cookbook cowriter Peter Meehan, and Zero Point Zero Production?producers of the Travel Channel's Emmy Award?winning <I>Anthony Bourdain: No Reservations</I>.<BR><BR>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. The aim of <I>Lucky Peach</I> 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.<BR><BR>Issue Two's theme is "The Sweet Spot," and will feature Rene Redzepi on vintage vegetables, Tajikistani apricots with Adam Gollner, a visit to Callaway Golf and Louisville Slugger, time-sensitive fermentation, banana pie with Momofuku Milk Bar chef Christina Tosi, and much, much more.<BR><BR></DIV>