Ruth Reichl is recognized as one of the most influential voices in the food world, with accolades as a bestselling author, revered food critic and even judge on Bravo's Top Chef Masters. Known to most as a writer and editor, Ruth steered Gourmet magazine as editor-in-chief for ten years until its closing. As a culinary trailblazer, Ruth speaks about everything food, from her start as chef and later as restaurant critic, to the changing landscape of food writing, the current trends in cuisine and issues of food policy.
Now Ruth is breaking new barriers in documentary features, teaming with director Laura Gabbert to produce and headline the film Food and Country, which premiered at Sundance Film Festival in January 2023. The work stems from Ruth's connections and insights into the fate of small farmers, ranchers and chefs as they wrestle with the immediate and systemic challenges behind an ever-more consolidating food industry.
Filmed during the COVID pandemic, the film transcends the health crisis, laying bare the conflict between cut-rate food producers versus local purveyors striving to stay independent. Through her eyes, we learn about the humanity and struggle behind the food we eat while food innovators risk it all to survive. Ruth also sees a silver lining to the effects of this time, reshaping service and business expectations set by restaurant owners and chefs.
Before her time at Gourmet, Ruth held court as one of the top restaurant critics in America while at The New York Times from 1993 to 1999, influencing food commentary during the early days of the foodie explosion. Previously she defined industry writing at the Los Angeles Times as both restaurant critic and food editor from 1984 to 1993. Recipient of six James Beard Awards, Ruth's work transcends all platforms with top honors for best-selling books, magazine feature writing, restaurant critique and multimedia food journalism.
$65.
Presented by The Oshman Family JCC
show less
Now Ruth is breaking new barriers in documentary features, teaming with director Laura Gabbert to produce and headline the film Food and Country, which premiered at Sundance Film Festival in January 2023. The work stems from Ruth's connections and insights into the fate of small farmers, ranchers and chefs as they wrestle with the immediate and systemic challenges behind an ever-more consolidating food industry.
Filmed during the COVID pandemic, the film transcends the health crisis, laying bare the conflict between cut-rate food producers versus local purveyors striving to stay independent. Through her eyes, we learn about the humanity and struggle behind the food we eat while food innovators risk it all to survive. Ruth also sees a silver lining to the effects of this time, reshaping service and business expectations set by restaurant owners and chefs.
Before her time at Gourmet, Ruth held court as one of the top restaurant critics in America while at The New York Times from 1993 to 1999, influencing food commentary during the early days of the foodie explosion. Previously she defined industry writing at the Los Angeles Times as both restaurant critic and food editor from 1984 to 1993. Recipient of six James Beard Awards, Ruth's work transcends all platforms with top honors for best-selling books, magazine feature writing, restaurant critique and multimedia food journalism.
$65.
Presented by The Oshman Family JCC
Ruth Reichl is recognized as one of the most influential voices in the food world, with accolades as a bestselling author, revered food critic and even judge on Bravo's Top Chef Masters. Known to most as a writer and editor, Ruth steered Gourmet magazine as editor-in-chief for ten years until its closing. As a culinary trailblazer, Ruth speaks about everything food, from her start as chef and later as restaurant critic, to the changing landscape of food writing, the current trends in cuisine and issues of food policy.
Now Ruth is breaking new barriers in documentary features, teaming with director Laura Gabbert to produce and headline the film Food and Country, which premiered at Sundance Film Festival in January 2023. The work stems from Ruth's connections and insights into the fate of small farmers, ranchers and chefs as they wrestle with the immediate and systemic challenges behind an ever-more consolidating food industry.
Filmed during the COVID pandemic, the film transcends the health crisis, laying bare the conflict between cut-rate food producers versus local purveyors striving to stay independent. Through her eyes, we learn about the humanity and struggle behind the food we eat while food innovators risk it all to survive. Ruth also sees a silver lining to the effects of this time, reshaping service and business expectations set by restaurant owners and chefs.
Before her time at Gourmet, Ruth held court as one of the top restaurant critics in America while at The New York Times from 1993 to 1999, influencing food commentary during the early days of the foodie explosion. Previously she defined industry writing at the Los Angeles Times as both restaurant critic and food editor from 1984 to 1993. Recipient of six James Beard Awards, Ruth's work transcends all platforms with top honors for best-selling books, magazine feature writing, restaurant critique and multimedia food journalism.
$65.
Presented by The Oshman Family JCC
read more
Now Ruth is breaking new barriers in documentary features, teaming with director Laura Gabbert to produce and headline the film Food and Country, which premiered at Sundance Film Festival in January 2023. The work stems from Ruth's connections and insights into the fate of small farmers, ranchers and chefs as they wrestle with the immediate and systemic challenges behind an ever-more consolidating food industry.
Filmed during the COVID pandemic, the film transcends the health crisis, laying bare the conflict between cut-rate food producers versus local purveyors striving to stay independent. Through her eyes, we learn about the humanity and struggle behind the food we eat while food innovators risk it all to survive. Ruth also sees a silver lining to the effects of this time, reshaping service and business expectations set by restaurant owners and chefs.
Before her time at Gourmet, Ruth held court as one of the top restaurant critics in America while at The New York Times from 1993 to 1999, influencing food commentary during the early days of the foodie explosion. Previously she defined industry writing at the Los Angeles Times as both restaurant critic and food editor from 1984 to 1993. Recipient of six James Beard Awards, Ruth's work transcends all platforms with top honors for best-selling books, magazine feature writing, restaurant critique and multimedia food journalism.
$65.
Presented by The Oshman Family JCC
show less
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