Word: matt
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Neither brother could have predicted that things would have turned out this well. “The last decade has been sort of not caring too much about a career path and having it turn out to be precisely what we were after all along,” Matt says, who graduated with a degree in the history of art and architecture (then called fine arts). Now the Lee brothers wander in and out of the best kitchens in Manhattan, observing chefs and divulging the secret behind creations such as, say, Tuscan duck l’orange. They have been...
Needless to say, this career combination requires a certain resourcefulness. Even at Harvard, Matt was never put off by the occasional need to improvise. The man who would come to distinguish between olive oils the way other people distinguish between cars was completely unfazed by the Adams House dining hall. “I loved it,” he says. “You’re in such control of what you eat there because of the whole condiments/salad bar thing...
...until he had arrived in Cambridge that he realized the inherent difficulty of his dependency on boiled peanuts—its chief ingredient is the raw peanut, which grows abundantly in the South and along the equator. “It bothered me,” Matt says, “that you couldn’t get boiled peanuts in the North...
...they contracted with a family of manufacturers on Johns Island. Their clientele comes from all across the fifty states as well as other parts of the world and consists mostly of nostalgic southern expatriates. “The dislocation is felt most acutely by western states,” Matt says. The military, meanwhile, accounts for much of their overseas business: “There’s a lot of longing for boiled peanuts felt over foreign posts.” Now in its tenth year, the original catalog has expanded to include numerous other Southern delicacies like cane...
...brothers’ writing career took off from their peanut career. “The food mail-order business is pretty cut and dry,” Matt says. “We make it as exciting as we can, but it’s not the intellectual challenge that it might...