Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes. Issue 11 is our ALL YOU CAN EAT issue. We eat and eat and eat some more: at a country club in Boca Raton, at a series of wedding feasts in the Republic of Georgia, in the parking lot outside of the Iron Bowl. We attempt to beat the buffet, see how people stuff themselves at sex parties, hang out with Yu Bo, the best Chinese chef you've never heard of ( All Yu Can Eat ), and learn about ruminant digestion ( All Ewe Can Eat ). Gabrielle Hamilton demonstrates the many ways to enjoy the celery languishing in our crispers; velist Padgett Powell shoots (then stews) the ubiquitous squirrel. Plus, we take stock of what hunger looks like around the world and of what's for dinner at a prison in Westville, Indiana. Too much? That's the point.
David Chang is the chef and founder of Momofuku, which includes award-winning restaurants in New York City, Sydney, and Toronto. He has been honored as a Time 100, Fortune's 40 Under 40, and was named a GQ Man of the Year. He lives in New York City. Peter Meehan is a former New York Times restaurant columnist. His writing has appeared in many foreign and domestic magazines and he has coauthored a handful of books, including the bestselling Momofuku cookbook. He lives in New York City. Chris Ying was the publisher of McSweeney's before he assumed the role of editor in chief of Lucky Peach. He is the coauthor of Ivan Ramen and of the forthcoming Mission Chinese Food cookbook. He lives in San Francisco.