“We don’t run the same type of features as glossy magazines because frankly we’re just not going to do as good of a job. Our magazine plays to our strengths. The point — if there is one — is that there’s still room in print for lateral movement, and I think there’s an audience for it, too.” -Chris Ying, co-editor of Lucky Peach, a new food magazine

Diner’s Journal has a great interview with Ying and his cohorts wherein blogger Jeff Gordinier details his rules for magazine making.

-Ben