Ruth Reichl has been writing about food since 1971, when she wrote her first cookbook. She was the restaurant critic of the Los Angeles Times, the New York Times and the Editor in Chief of Gourmet Magazine.
She has written 5 memoirs and 2 novels and produced Food and Country, a movie about our broken food system. She also produced 2 reality television shows and was a judge on Top Chef Masters.
Her Substack newsletter is La Briffe.
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