Podcasts about Ruth Reichl

Friends of the great Anthony Bourdain gather for a celebratory reading and conversation spanning the worlds of literature, food, and travel, in honor of Bourdain's restless creative spirit — and launching The Anthony Bourdain Reader: New, Classic, and Rediscovered Writing. Legendary chef, television host, and writer Anthony Bourdain was a trailblazer who changed the way we thought about food, culture, and ourselves. A larger-than-life thinker, maker, and traveler who was always greater than the sum of his parts, no aspect of his identity was more important to him than that of a writer. The Anthony Bourdain Reader is the definitive, career-spanning collection of that writing, assembled for the first time. In a celebration of his singular impact on American literature, food, and culture, join us for an intimate gathering of Bourdain's friends: chef and memoirist Gabrielle Hamilton; Patrick Radden Keefe, fellow traveler and chronicler of culture; legendary food editor and collaborator Ruth Reichl; Kimberly Witherspoon, his agent and the book's editor; and Laurie Woolever, his assistant, confidante, and biographer. From the kitchen to family life, from TV to travel through places like Vietnam, Buenos Aires, and Paris, from his teenage travel diaries to his unfinished novel, discover Anthony Bourdain behind the scenes, as you've never known him before, from the people who knew him best.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me.On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner.For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefd See omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefd See omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefd See omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving up a rerun of Julia’s lovely conversation with her from Season 1. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. Follow Wiser Than Me on Instagram and TikTok @wiserthanme and on Facebook at facebook.com/wiserthanmepodcast. Keep up with Ruth Reichl @ruth.reichl on Instagram. Find out more about other shows on our network at @lemonadamedia on all social platforms. Joining Lemonada Premium is a great way to support our show and get bonus content. Subscribe today at bit.ly/lemonadapremium. For exclusive discount codes and more information about our sponsors, visit https://lemonadamedia.com/sponsors/. For additional resources, information, and a transcript of the episode, visit lemonadamedia.com.See omnystudio.com/listener for privacy information.

Because Thanksgiving is basically Ruth Reichl season (the holy trinity of food, family, and feelings) we’re serving you a special episode of Julia Louis-Dreyfus' lovely conversation with her from Season 1 of Wiser Than Me. On this episode of Wiser Than Me, Julia gets enlightened by 77-year-old food writer, magazine editor, and author Ruth Reichl. From her infamous New York Times review of Le Cirque to greenlighting a controversial David Foster Wallace article in Gourmet, Ruth is as gutsy as they come. Ruth talks to Julia about living with a mom who has bipolar disorder, processing grief through food, and why you should always do things that scare you. Plus, Julia asks her mom Judith for a recommendation on what to cook when Ruth accepts an invitation for dinner. For more episodes, follow Wiser Than Me wherever you get your podcasts or head to https://lemonada.lnk.to/wiserthanmefdSee omnystudio.com/listener for privacy information.

Ruth Reichl is the New York Times bestselling author of five memoirs, the novel Delicious, and the cookbook My Kitchen Year. She was editor-in-chief of Gourmet Magazine, and previously served as restaurant critic for the New York Times.Ruth has been honored with six James Beard Awards, and in 2024 received the James Beard Lifetime Achievement Award.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!Coca-ColaAmerican National InsuranceWairau River WinesFollow Our Guest:Official Site: RuthReichl.comFacebook: Ruth ReichlInstagram: @Ruth.ReichlFollow The Restaurant:Official Website: Chez Panisse - Berkeley, CAFacebook: Chez PanisseInstagram: @ChezPanisse Hosted on Acast. See acast.com/privacy for more information.

Food Tank is live all week at WNYC-NPR's The Greene Space running food and agriculture programming at Climate Week NYC with over 300 speakers, 60 performers, and 15 events. Watch these conversations live on Food Tank's YouTube channel, or by visiting FoodTank.com. While you are on our website please also become a Food Tank member to ensure programming like this continues. This episode takes you to our summit Chefs Change the World, in partnership with Organic Valley and the James Beard Foundation. Our first conversation  with Florence Fabricant (The New York Times) and our own Danielle Nierenberg. They reflect on food writing, restaurants, and responsibility. Then, Ruth Reichl (Gourmet Magazine) and Priya Krishna (The New York Times) discuss the power of storytelling, criticism, and kitchens as engines of change. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

What's on the Menu? Voices of Change in Food Journalism Food writing is more than recipes—it shapes culture, policy, and the guest experience at every table. In this Eating at a Meeting LIVE episode, I'm sharing clips from two powerhouse conversations recorded at the inaugural Les Dames d'Escoffier M.F.K. Fisher Women in Food & Storytelling Symposium, where Eating at a Meeting served as Media Sponsor. First up: Toni Tipton-Martin and Ruth Reichl pull back the curtain on the evolution of food journalism—from the era when recipes were relegated to “women's pages” to groundbreaking storytelling that made space for new voices. Hear how mentorship, risk-taking, and saying yes to what scares you can transform not only careers, but entire industries. Then Kat Craddock, Editor-in-Chief and CEO of SAVEUR magazine, moderates a powerful discussion with Marion Nestle and Grace Young. Together they reveal how food writing preserves culture, sparks advocacy, and even protects vulnerable communities—from exposing industry influence on public health to fighting for the survival of America's Chinatowns. These women remind us that journalism isn't just about documenting what's on the plate—it's about shaping how we understand food's role in society. For event professionals, planners, and anyone feeding communities, their insights underscore why every menu choice and every story told at the dining table matters.

In her decade as Editor-in-Chief of Gourmet magazine, Ruth Reichl would have sifted through 1000s of recipes. These 10 are her favourites: Ruth Reichl's Favorite Recipes from Gourmet | EpicuriousI interviewed Ruth in 2015 when she published '136 Recipes That Saved My Life.' We had a candid conversation about the magic of cooking and how she found meaning in life after Gourmet magazine shuttered its doors in 2009.https://www.marionkane.com/podcast/ruth-reichl-explains-healing-power/

Current day intro and the interview is a Vintage Selection from 2005The BanterThe Guys, in 2025, set the scene for this interview with Ruth Reichl, a newspaper restaurant critic who changed the landscape of professional reviews. The Guys share reviews they have received and ones they were glad they didn't. The ConversationThe Restaurant Guys interview Ruth Reichl to discuss the roles of critic and restaurateur and how they must stay focused on enhancing the diner experience. Ruth talks of hate mail, disguises and the enormous pressure on critics to get it right.The Inside TrackThe Guys finally got to talk to Ruth about whether to acknowledge a critic in your restaurant. If only she could have told them sooner…Francis: You spot the restaurant critic in the dining room. My inclination is to go over and say hello. Like I say hello to everybody in my dining room. Ruth: Well, you probably shouldn't.Mark:  Yeah, we're sure of that now. -Ruth Reichl on The Restaurant Guys Podcast 2005BioRuth Reichl started out as a co-owner and chef of Swallow Restaurant in Berkeley, California. She became the restaurant editor then food editor and critic at the Los Angeles Times. Ruth returned to her native New York in 1993 to become the restaurant critic for the New York Times where she rocked the NYC restaurant scene with her dual review of Le Cirque in 1993. She stayed until 1999 when assumed the role of editor of Gourmet magazine. She has written a dozen books and has appeared as a judge on Top Chef Masters.Currently, Ruth co-hosts a podcast and posts a food writer newsletter on Substack.Ruth is a winner of six James Beard Awards as well as their Lifetime Achievement Award.InfoRuth's podcast, Three Ingredientshttps://threeingredients.substack.com/Ruth's Substack, La Briffehttps://ruthreichl.substack.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

This conversation with Ruth Reichl originally appeared in issue #88 of Rattle and was recorded on March 25th, 2025. As a former culinary school student and foodie herself, our associate editor, Katie Dozier, joined in on the discussion. What does food have to do with poetry? Listen in to find out! Ruth Reichl is recognized as one of the most discerning voices in the food world, with accolades as a bestselling author, revered restaurant critic, and culinary industry influencer. Her icon status stems from groundbreaking roles in food journalism, including lead restaurant critic at the New York Times and editor-in-chief at Gourmet magazine. Ruth's bestselling memoirs include Save Me the Plums: My Gourmet Memoir, which chronicles her tenure at the magazine and Tender at the Bone: Growing Up at the Table. Her cookbook My Kitchen Year: 136 Recipes That Saved My Life received best cookbook accolades from industry peers and booksellers. For TV, Ruth's PBS series Gourmet's Adventures with Ruth featured the best cooking schools around the world. Subscribe to Ruth's Substack here: https://ruthreichl.substack.com/

The song “Welcome to New York” has been in my head all week preparing for this episode on the book Garlic and Sapphires: The Secret Life of a Critic in Disguise, a witty and revealing memoir by renowned food critic Ruth Reichl. During her time as The New York Times restaurant critic, Reichl went undercover in elaborate disguises to avoid preferential treatment and uncover the truth about New York's dining scene. Blending memoir, food writing, and restaurant reviews, the book offers delicious behind-the-scenes stories, vivid character sketches, and reflections on identity, privilege, and the power of perception, all served under the iconic Manhattan skyline.The amazing person who came to me with this book is Mandy Naglich, an author, journalist, and certified taster. She travels the world to report stories on food and drink culture for a variety of outlets as well as her own personal platform, Drinks with Mandy. Her award-winning book, How to Taste, takes readers on a journey into their senses and introduces them to the quirky characters in the world of professional tasting along the way. Cosmo Recipe (Mandy's Version)0.5 oz cranberry juice0.5 oz pomegranate juice (the stuff you find in the refrigerated section is best!) 0.5 oz fresh-squeezed lime juice 1 oz triple sec (I use Cointreau)1.5-2 oz vodka Shake hard with ice, pour into martini glass, don't over-strain so you can enjoy the ice-chips, garnish with orange, and enjoy!In This EpisodeMandy's Linktree (Instagram, TikTok, Writing, and more!)Ruth Reichl's SubstackNational Homebrew Competition Mandy won this in 2016Cicerone Beer CertificationHow to Taste - Mandy's BookCork DorkDrinks with Mandy

Dave and Chris opine on food criticism and what the ideal food critic would be like. They are then joined by Besha Rodell, the author of 'Hunger Like a Thirst' and a former anonymous food critic. She has an amazing résumé and gives insights into what it is really like to be a food reviewer. Besha, Dave, and Chris discuss food criticism as it has been and its platonic ideal: from honest reviews to what reviewers should be looking for when critiquing a restaurant. Check out Besha's book here: https://celadonbooks.com/book/hunger-like-a-thirst-besha-rodell/. Check out Besha's reviews on The Age here: https://www.theage.com.au/goodfood/search?text=besha+rodell. Follow Besha on Instagram at https://www.instagram.com/besharodell/?hl=en. Read the Ruth Reichl review Dave mentions here: https://www.nytimes.com/1993/09/10/arts/restaurants-174793.html. Read the Pete Wells review on Guy Fieri's Times Square location here: https://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html. Read the Pete Wells review on Locol here: https://www.nytimes.com/2017/01/03/dining/locol-review-oakland-california-pete-wells.html. Read the article Dave mentions on closing a restaurant here: https://www.eater.com/2020/1/8/21028493/restaurant-closure-process-thirty-acres-mean-sandwich. Read Besha's review of Dolly here: https://www.theage.com.au/goodfood/melbourne-eating-out/everyone-got-excited-about-dolly-but-the-food-absolutely-baffling-20231005-p5e9zv.html Send in your questions to askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow.. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Guest: Roy Choi Majordomo Media Producers: Kelsey Rearden and David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

The hiatus is over. Ruth Reichl, Nancy Silverton and Laurie Ochoa are firing up Three Ingredients again. This season, we're going live and mostly unedited. You'll notice some rough edges in this first return episode as our cameras go live before Nancy has a chance to take her seat, Ruth gets a phone call that turns off her camera and Laurie's phone overheats three times during the session. But with no advance notice, some 350 of you joined our live test session so we're posting this for everyone to listen in. Thanks to our subscribers, who asked for more Three Ingredients and were patient during our break. We're planning more live sessions, this time with more advance notice and a different phone for Laurie. Watch your Substack messages for a heads-up about our next Three Ingredients live episode. We'd love for you to join and send us questions. Thanks for listening to Three Ingredients! Subscribe to receive new posts. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com

Renowned restaurant critic, food writer, and magazine editor Ruth Reichl joins Sam to talk about why taking a job as the editor-in-chief of Gourmet Magazine was such a hard decision, and how it ended up changing her life. They talk about getting paid to do a job you would do for free, her new documentary “Food and Country,” thoughts on meal kits, and their recurring waitressing nightmares. Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors.See omnystudio.com/listener for privacy information.

On the very special episode of Add Passion and Stir, we revisit or conversation with chef, food writer, food critic, and author Ruth Reichl. Ruth discusses the transformative power of food and culture. “One of the great things to me about food is that you have the ability to touch these moments of grace throughout the day simply by biting into a perfect peach and going, ‘oh my God, I'm glad I'm alive,'" she marvels.Her new book, "The Paris Novel,” explores the connection between food and joy. Reichl's love of food and culture and food writer background shapes the book's main character, who travels to Paris and rediscovers herself through food, art, and other cultural experiences. She also talks about the recent changes in the restaurant industry. “Food has always been my way of seeing the world. I have always looked at the world food-first,” says Reichl.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bonny Reichert's debut memoir explores the connection between food, memory, and her fathers story as a Holocaust survivor; public policy expert and podcaster Vass Bednar recommends three books about living amongst pervasive technology; get to know the 2024 Booker Prize winner; and a basketball star's experience in Russian prison on this episode of The Next Chapter.Books discussed on this week's show include:Running in the Family by Michael OndaajteTender at the Bone by Ruth ReichlAlso a Poet by Ada CalhounHow To Share an Egg Bonny ReichertA Hero of Our Time by Naben RuthnumBirnam Wood by Eleanor CattonSelected Amazon Reviews by Kevin KillianOrbital by Samantha HarveyComing Home by Brittney Griner, Michelle Burford

Lifestyle expert and award-winning fashion designer Peter Som as he is releasing his his highly anticipated debut cookbook FAMILY STYLE: Elegant Everyday Recipes Inspired by Home and Heritage on March 18, 2025 from Harvest (Harper Collins). In the book, Peter will showcase 100 effortless, chic recipes that pay homage to his identity, with nods to his Chinese American heritage-including dishes inspired by his grandma's Cantonese cuisine-as well as his childhood memories of growing up in the Bay area and his mom's love of French food. With praise from Ruth Reichl, Dorie Greenspan, and Jon Kung, Family Style infuses the art of dining in a sophisticated yet approachable manner and introduces readers to new flavor combinations to unleash creativity in the kitchen-whether you are making something on the fly or preparing a dinner for eight. Family Style features 100 elegant and accessible recipes reflecting Peter's unfussy approach to cooking. Home chefs will love Peter's personal tips on experiencing food 'The Family Style Way,' which includes a dining etiquette guide, as well as a 'What's in My Pantry' section with go-to items for your countertop, freezer, spice rack, and more. Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

When the documentary Food and Country came out last year, we had Ruth Reichl on Special Sauce to talk about the film as a whole and the farmers that are actually the stars and heroes of the movie. One of those farmers is Bob Jones, CEO of The Chef's Garden in Ohio. Given the various extraordinary challenges farmers are set to face in the coming years, we thought it would be great to have Bob on the podcast to tell us his story and to tell us what the future might hold for all farmers. Learn about your ad choices: dovetail.prx.org/ad-choices

Lifestyle expert and award-winning fashion designer Peter Som as he is releasing his his highly anticipated debut cookbook FAMILY STYLE: Elegant Everyday Recipes Inspired by Home and Heritage on March 18, 2025 from Harvest (Harper Collins). In the book, Peter will showcase 100 effortless, chic recipes that pay homage to his identity, with nods to his Chinese American heritage-including dishes inspired by his grandma's Cantonese cuisine-as well as his childhood memories of growing up in the Bay area and his mom's love of French food. With praise from Ruth Reichl, Dorie Greenspan, and Jon Kung, Family Style infuses the art of dining in a sophisticated yet approachable manner and introduces readers to new flavor combinations to unleash creativity in the kitchen-whether you are making something on the fly or preparing a dinner for eight. Family Style features 100 elegant and accessible recipes reflecting Peter's unfussy approach to cooking. Home chefs will love Peter's personal tips on experiencing food 'The Family Style Way,' which includes a dining etiquette guide, as well as a 'What's in My Pantry' section with go-to items for your countertop, freezer, spice rack, and more. Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

In this special installment of Snacky Tunes, Darin continues the conversation on how the Los Angeles culinary community is responding to the devastating L.A. fires. First, we welcome back Brad Metzger and Jacqui Leanza, who are behind one of the most incredible fundraising dinners—Chefs Love LA. The event features an all-star lineup including Ruth Reichl, Daniel Boulud, Nyesha Arrington, Billy Harris, Phil Rosenthal, Jeremy Fox, Curtis Stone, Jonathan Waxman, and more!!! The dinner at the legendary Lawry's is raising critical support for World Central Kitchen and Restaurants Care.In the second half of the show, we sit down with Zak Fishman, owner of Prime Pizza and a longtime Altadena local, to discuss the impact of the fires on the neighborhood and the restaurant community. He shares his experience navigating the aftermath and the path to rebuilding.For those looking to support LA restaurants, check out the latest Snacky Tunes Substack for donation links and action items.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

This memoir with recipes is an unusual cookbook — it follows the year after the folding of Gourmet magazine, when Ruth Reichl was left reeling and found her way through that transition through cooking and food. We talk about the wide variety of recipes, mixture of prose and recipes, and whether we liked the things we made from this book. Recipes mentioned in this episode: Khao man gai Borscht salad Cider-braised pork shoulder Thomas Keller roast chicken Food cart curry chicken Roast leg of lamb with fresh mint sauce Chicken liver pate Beef, wine and onion stew Tart lemon tart Gingered applesauce cake with caramel Linzer torte Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our Amazon storefront Our sponsors: Dropcloth Samplers Cook along with us! Our next cookbook episode (airing 2/19/2025): Cooking in Real Life, by Lidey Heuck

After the hemorrhage of the holiday season, we are ready to get back to simple cooking in the evenings, with a budget-friendly spin. We focus on cleaning out the freezer/pantry, maximizing protein and using our yummiest budget-friendly recipes. Recipes and resources mentioned in this episode: White bean dip (Super Natural Every Day) Lentil soup dip (Simply Julia) The Everlasting Meal, by Tamar Adler Super Natural Every Day, by Heidi Swanson White beans & cabbage (Super Natural Every Day) Miso curry delicata squash (Super Natural Every Day) Green lentil soup (Super Natural Every Day) Curried red lentils with coconut milk (Small Victories) Pureed winter squash & lentil soup (NYT) Red lentil soup with lemon (NYT) Creamy lentils (Indian Instant Pot) Stewed chickpea, zucchini & peppers (Simply Julia) Roasted chickpeas (NYT) Spaghetti with garlicky breadcrumbs & anchovies (NYT) I Dream of Dinner, by Ali Slagle Dinner in One, by Melissa Clark Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Our next cookbook episode (airing 1/22/2025): My Kitchen Year: 136 Recipes that Saved my Life, by Ruth Reichl

Ruth Reichl made a name for herself writing about food for The New York Times and Gourmet magazine. And now she turns her talents to the world of fiction – while keeping one foot planted in her first love. She joins host Krys Boyd to discuss her new novel, which tells the story of a woman one a life-changing culinary trip to France. It's called “The Paris Novel.”

This week we’re introducing you to one of the shows we love: Choice Words with Samantha Bee. We make a lot of choices, every single day. Some explode, some implode, most we barely remember. Each week on Choice Words, Samantha Bee sits down with people she admires to examine the biggest choices they’ve made in their lives and the ripple effects those decisions have had. In this episode, Samantha Bee joins renowned restaurant critic, food writer, and magazine editor Ruth Reichl to talk about why taking a job as the editor-in-chief of Gourmet Magazine was such a hard decision, and how it ended up changing her life. For more episodes of Choice Words, listen wherever you get your podcasts or head to https://lemonada.lnk.to/choicewordsfdSee omnystudio.com/listener for privacy information.

This cookbook from Martha Stewart alum Jess Damuck rides high on crunchy California hippie vibes. Whole wheat baked goods (yikes), smoothies and salads rule this book, which we liked and disliked in almost equal measure. Recipes mentioned in this episode: Tuna, Avocado and Grapefruit with Seed Crackers (page 129) Test Kitchen turmeric tonic (page 74) Morning glory muffins (page 50) Morning glory muffins (NYT) Savory brown rice porridge with greens and soft egg (page 54) Creamsicle smoothie (page 70) Peach and burrata caprese with hot honey (page 176) Crispy rice and salmon bowl with quick pickles and greens (page 111) Sweet potato bread with miso tahini butter (page 240) Whole wheat sesame challah (page 262) Buckwheat brownies (page 244) Simple Any-stone-fruit cake (page 254) Marian Burros' plum torte (NYT) Black bean tostadas with avocado and crispy leeks (page 91) Very good vegan chili (page 103) Mushroom “carnitas” tacos with citrusy radish slaw (page 232) Lemony kale salad with crispy chickpeas and avocado (page 183) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsor: Dropcloth Samplers Cook along with us! Our next cookbook episode (airing 1/22/2025): My Kitchen Year: 136 Recipes that Saved my Life, by Ruth Reichl

Today, Jen gets to fulfill a dream of interviewing one of her favorite influences and mentors in the food world. The iconic six-time James Beard award-winning Ruth Reichl sits down with Jen to discuss her extensive impact on food culture spanning the last several decades. They hit on everything from the alarming state of the modern food industrial complex, how we source our food and the impacts it poses to our health (as well as the hope they see for our future), to what it has been like to document the evolution of food across the changing media landscape of print media and the internet. Ruth reflects on highlights from her career as a chef, food critic, editor, tv personality, author, novelist and documentarian and discusses the challenges and joys of her various roles in the culinary world, including the emotional toll of her work which has garnered both admiration and criticism. *** Thought-provoking Quotes: The way that we eat, the way we have handed over our health, our environment, our communities to the idea of industrialized food is truly terrifying. – Ruth Reichl The more you say no, the more people want you. – Ruth Reichl Almost no one likes what is written about them. No matter how flattering a portrait may be, people don't like it. So when it's really not flattering, people don't like it. – Ruth Reichl Resources Mentioned in This Episode: Food and Country Film - https://www.foodandcountryfilm.com/ Michael Pollan - https://amzn.to/4g1bkGV Barbara Kingsolver - https://amzn.to/3D0fv7f White Oak Pastures - https://whiteoakpastures.com/ Gourmet Magazine - https://bit.ly/3D2LN1B Tender at the Bone: Growing Up at the Table by Ruth Reichl - https://amzn.to/3OEwjmS Condé Nast - https://www.cntraveler.com/contributor/ruth-reichl New York Times - https://www.nytimes.com/by/ruth-reichl Garlic and Sapphires: The Secret Life of a Critic in Disguise by Ruth Reichl - https://amzn.to/4ifrUo9 The Paris Novel by Ruth Reichl - https://amzn.to/3BfyUk4 Save Me the Plums: My Gourmet Memoir by Ruth Reichl - https://amzn.to/49vwfiX Guest's Links: Ruth's Instagram - https://www.instagram.com/ruth.reichl/ Ruth's Twitter - https://x.com/ruthreichl Ruth's Facebook - https://www.facebook.com/@ruthreichlbooks Ruth's Substack - https://ruthreichl.substack.com/ Connect with Jen! Jen's website - https://jenhatmaker.com/ Jen's Instagram - https://instagram.com/jenhatmaker Jen's Twitter - https://twitter.com/jenHatmaker/ Jen's Facebook - https://facebook.com/jenhatmaker Jen's YouTube - https://www.youtube.com/user/JenHatmaker The For the Love Podcast is presented To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Renowned restaurant critic, food writer, and magazine editor Ruth Reichl joins Sam to talk about why taking a job as the editor-in-chief of Gourmet Magazine was such a hard decision, and how it ended up changing her life. They talk about getting paid to do a job you would do for free, her new documentary “Food and Country,” thoughts on meal kits, and their recurring waitressing nightmares. Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors.See omnystudio.com/listener for privacy information.

Dave and Alonso welcome the extraordinary Ruth Reichl for an interview that's part Linoleum Knife & Fork (complete with Margy Rochlin) and part Linoleum Knife, since Ruth and director Laura Gabbert collaborated on the new documentary Food and Country, about our broken food chain. The film is available on demand, and the DVD comes out 11/12. Join our club, won't you?

In Episode 181, Sarah and Catherine of Gilmore Guide to Books catch up on the 16 new releases they shared in the Fall 2024 Book Preview, now that they've read them. They share their reading stats, chat about what worked — and hash out which books didn't work and why. Check out the episode for their full reviews on all their fall picks and get recommendations for your next book! This post contains affiliate links through which I make a small commission when you make a purchase (at no cost to you!). CLICK HERE for the full episode Show Notes on the blog. Highlights Catherine describes her fall reading “trick or treat” — mostly treats (her first 5-star preview book since February), but a few tricks (two DNFs). Sarah had a higher DNF count than usual, but still had a high(ish) success rate for this season. Since this is the last Circle Back of 2024, they look at their stats for the entire year of Previews. They name the best and worst books picks for fall! Books We Read Before the Preview [3:30] Sarah's Picks Madwoman by Chelsea Bieker (Sep 3) | Amazon | Bookshop.org [3:58] The Sequel by Jean Hanff Korelitz (Oct 1) | Amazon | Bookshop.org [5:32] Other Books Mentioned The Plot by Jean Hanff Korelitz [5:35] Fall 2024 Circle Back [7:28] Mid-August Catherine's Picks There Are Rivers in the Sky by Elif Shafak (Aug 20) | Amazon | Bookshop.org[7:36] September Sarah's Picks Guide Me Home by Attica Locke (Sep 3) | Amazon | Bookshop.org [10:23] The Siege by Ben Macintyre (Sep 10) | Amazon | Bookshop.org  [15:41]  Entitlement by Rumaan Alam (Sep 17) | Amazon | Bookshop.org  [23:36]  A Reason to See You Again by Jami Attenberg (Sep 24) | Amazon | Bookshop.org  [29:51] Adam and Evie's Matchmaking Tour by Nora Nguyen (Sep 24) | Amazon | Bookshop.org [36:35] Catherine's Picks Dear Dickhead by Virginie Despentes (Sep 10) | Amazon | Bookshop.org [12:54] Bringer of Dust by J. M. Miro (Sep 17) | Amazon | Bookshop.org  [20:07]  Other Books Mentioned Bluebird, Bluebird by Attica Locke [10:44]  Heaven, My Home by Attica Locke [10:48] The Spy and the Traitor by Ben Macintyre [15:46]  Ordinary Monsters by J. M. Miro [20:12]  Leave the World Behind by Rumaan Alam [24:29]  Sandwich by Catherine Newman [25:03] All This Could Be Yours by Jami Attenberg [30:09] Banyan Moon by Thao Tai [37:01] The Sicilian Inheritance by Jo Piazza [37:32] The Paris Novel by Ruth Reichl [37:48]  October Sarah's Picks Shred Sisters by Betsy Lerner (Oct 1) | Amazon | Bookshop.org [45:36]  Catherine's Picks A Song to Drown Rivers by Ann Liang (Oct 1) | Amazon | Bookshop.org  [27:00]  The Puzzle Box by Danielle Trussoni (Oct 8) | Amazon | Bookshop.org [32:24] Libby Lost and Found by Stephanie Booth (Oct 15) | Amazon | Bookshop.org[39:47] Like Mother, Like Mother by Susan Rieger (Oct 29) | Amazon | Bookshop.org [42:21]  Other Books Mentioned The Puzzle Master by Danielle Trussoni [33:07] The Forest for the Trees by Betsy Lerner [46:14]  November Catherine's Pick The Courting of Bristol Keats by Mary E. Pearson (Nov 12) | Amazon | Bookshop.org [48:23]  About Catherine Gilmore Blog | Facebook | Instagram | X Catherine started The Gilmore Guide to Booksover 10 years ago after wrapping up a career as a corporate librarian. She loves books and reading (surprise!) and currently lives in Seattle, WA. Next Episode In two weeks (November 13), Sarah will be back with Chelsea Bieker, author of Madwoman.

Ruth Reichl reflects on receiving the James Beard Lifetime Achievement Award with gratitude, noting how it has motivated her to support young journalists. She recounts her diverse food experiences growing up in New York City and Montreal, including visits to her classmates' homes, which exposed her to various cultural cuisines. Ruth reminisces on her mother's unconventional approach to cooking which led Ruth to begin cooking at a young age. She discusses how food television has transformed American food culture, creating a new generation that is passionate about cooking and ingredients. The food critic shares her experience at one restaurant, where she went undercover and received vastly different levels of service depending on her appearance, highlighting the biases in the dining industry. Ruth also expresses her love for visiting food markets, explaining how they provide a more authentic glimpse into a culture than restaurants. She recounts one of her most unusual meals, involving silkworm larva in Laos, and the memorable challenges of eating unfamiliar ingredients. Ruth discusses her documentary Food and Country, filmed during the COVID-19 pandemic, which captures the struggles of farmers, fishermen, and ranchers. The writer emphasizes that her goal for this project is to raise awareness about the challenges of producing nutritious food in America and stresses the need for policy change to support the country's food system. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Hosted on Acast. See acast.com/privacy for more information.

What are Mike and Angela's favorite songs to cry to? Can upbeat music lift you out of a bad mood? And what is Angela going to sing the next time she does karaoke? SOURCES:Matthew Desmond, professor of sociology at Princeton University.Daniel Kahneman, professor emeritus of psychology and public affairs at Princeton University.Joshua Knobe, professor of philosophy, psychology, and linguistics at Yale University.Simon McCarthy-Jones, professor of psychiatry at Trinity College Dublin.Yael Millgram, senior lecturer of psychological sciences at Tel Aviv University.Stanley Milgram, 20th-century American social psychologist.Ruth Reichl, food writer.Laurie Santos, professor of psychology at Yale University.Barbara Tversky, professor emerita of psychology at Stanford University. RESOURCES:"On the Value of Sad Music," by Mario Attie-Picker, Tara Venkatesan, George E. Newman, and Joshua Knobe (The Journal of Aesthetic Education, 2024)."The Reason People Listen to Sad Songs," by Oliver Whang (The New York Times, 2023)."Adele 30: The Psychology of Why Sad Songs Make Us Feel Good," by Simon McCarthy-Jones (The Conversation, 2021)."Why Do Depressed People Prefer Sad Music?" by Sunkyung Yoon, Edelyn Verona, Robert Schlauch, Sandra Schneider, and Jonathan Rottenberg (Emotion, 2020).Evicted: Poverty and Profit in the American City, by Matthew Desmond (2016)."Sad as a Matter of Choice? Emotion-Regulation Goals in Depression," by Yael Millgram, Jutta Joormann, Jonathan D. Huppert, and Maya Tamir (Psychological Science, 2015)."Music and Emotion Through Time," by Michael Tilson Thomas (TED Talk, 2012).Thinking, Fast and Slow, by Daniel Kahneman (2011). EXTRAS:Girl Power Sing-Along with Laurie Santos and Catherine Price, at the Black Squirrel Club in Philadelphia (September 28, 2024)."What Makes a Good Sense of Humor?" by No Stupid Questions (2024)."How Contagious Is Behavior? With Laurie Santos of 'The Happiness Lab' (Replay)," by No Stupid Questions (2023).