Ruth Reichl’s Remarks on Gourmet’s Demise
Nine hours door to door from Cleveland to my hotel room and I was hungry. The fine folks in Portland organizing the International Association of Culinary professionals, had filled the room with...
View ArticleParty At Chef’s Garden!
One of Ohio’s treasures is a farm called Chef’s Garden, run by the Jones family. Long-time commercial farmers, their crops were obliterated by hail in 1980. They had to decide to try to rebuild or find...
View ArticleLetter from NYC, Part Two: Seeds
I got so carried away with my enthusiasm for Omar’s I didn’t get to the rest of my NYC post, which needs to emphasize an important event, orchestrated by Ferran Adrià, that took place in Manhattan and...
View ArticleWhat If You Hate Cooking Dinner?
Virginia Heffernan adds to the increasing noise about how unfair cooking is for working moms in the NYT magazine. I’m a fan of her work, but her Sunday essay, a long, shrill, monochromatic whine...
View ArticleAn Evening withRuth and Dan
I was enormously lucky to lead a discussion with Ruth Reichl, author and editor, and Dan Barber, chef-owner of the Blue Hill restaurants in New York and author, who came to the 92nd Street Y in New...
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