[Photograph: Vicky Wasik]
All right, I admit it. I wish I'd thought of starting a print periodical like Lucky Peach, whose editor in chief, Chris Ying, just happens to be our guest on Special Sauce this week. Then again, who knew, in an age of huge magazine companies being sold off like rusty used cars, that you could create a quarterly, delightfully idiosyncratic food magazine and get more than a hundred thousand people to pony up $28 a year to subscribe?
How did the Lucky Peachers do it? Find out by checking out this week's podcast.
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[Sausage photograph: J. Kenji López-Alt]