- Fight Scurvy with Ceviche
- Hugue Dufour to Eat Caviar by the Shovelful
- Chef Russell Moore’s Booze-pocalypse
- Traci Des Jardins Will Be Awake When the World Ends
- How to Survive on Bacon
- Tyler Brown’s Well-Seasoned Survival Kit
- Why Every Emergency Pack Needs a Frying Pan
- Two Out of Two Bills Agree: Ramen is Essential
- James Winberg’s End of the World Plan
- Landon Schoenefeld’s Magic Bread
F&W asked chefs around the country how they would prepare for an apocalyptic situation, a la The Road. Some went for luxury goods—others focused on survival.
Zak Pelaccio is already somewhat prepared for the apocalypse. “I have a big backpack!” he says. In it, he would pack lots of lighters and matches, a cast-iron skillet and a leg of lamb. “It’s compact and it’s easy to manage,” Pelaccio says. “You can cut from it over a period of time and break up the muscles, and turn it into several different meals. And slow roast it.” Any room left in his giant backpack would be allotted for wine.