The former editor of Gourmet and ex-bicoastal restaurant critic has taken up a guest residency at Substack to share her vast knowledge. Here's my 2006 Q&A with her about the politics of food.
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Ruth Reichl cooks her food at Substack
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The former editor of Gourmet and ex-bicoastal restaurant critic has taken up a guest residency at Substack to share her vast knowledge. Here's my 2006 Q&A with her about the politics of food.