Ruth Reichl
Ruth Reichl
Ruth Reichlis an American chef, food writer, co-producer of PBS's Gourmet's Diary of a Foodie, culinary editor for the Modern Library, host of PBS's Gourmet's Adventures With Ruth, and the last editor-in-chief of the now shuttered Gourmet magazine. She has written critically acclaimed, best-selling memoirs: Tender at the Bone: Growing Up at the Table, Comfort Me with Apples: More Adventures at the Table, Garlic and Sapphires: The Secret Life of a Critic in Disguise and Not Becoming My Mother. In...
NationalityAmerican
ProfessionEntrepreneur
Date of Birth16 January 1948
CountryUnited States of America
My idea of good living is not about eating high on the hog. Rather, to me, good living means understanding how food connects us to the earth.
My idea of management is that what your job is as the boss is to find really good people and empower them and leave them alone.
My mother started out by being a very good girl. She did everything that was expected of her, and it cost her dearly. Late in her life, she was furious that she had not followed her own heart; she thought that it had ruined her life, and I think she was right.
You can be a decent critic if you know about food, but to be a really good one, you need to know about life.
In really good times, you say, 'No, I'm not taking that ad.' But in bad times, you'll take anything.
I loved being at the 'Times,' and they were incredibly good to me. I think it's a wonderful paper, and I was really well edited.
What I always do in times of trouble or stress is to try and do something I don't know how to do.
World War II really fascinated me because it's the only time that everybody in this country sat down at the same table, because eating on rations was your patriotic duty.
Really, the only way to face the biggest problems we have is for the government to change the way they subsidize food. The way we subsidize food makes it cheaper to go to McDonald's and get a hamburger than a salad, and that's insane.
My mother really would make these dreadful concoctions. She really prided herself on something called 'Everything Stew,' where she would take everything in the refrigerator, all the leftovers, and put them all together.
My mother's name was Miriam, but most people called her Mim.
My mother's father was a doctor, and she desperately wanted to be a doctor.
I was in Berkeley when the food energy in America was in Berkeley. Then it moved to Los Angeles, and I went to Los Angeles. It moved to New York, and I went there.
I think of fiction as the highest calling. I'm kind of addicted to it. It's the thing that has gotten me through all the hard points in my life.