About this episode
Is there an introduction needed here? Over her groundbreaking career, Ruth Reichl has served as the food editor of the Los Angeles Times , the restaurant critic of the New York Times , and the editor in chief of the legendary magazine Gourmet . She’s written juicy memoirs, mentored a generation of writers and editors, and still writes with regularity, curiosity, and a love for real journalism. She also whispers in beautiful character-count limits on Twitter if you haven’t checked that out. So what did we talk about? Reichl discusses editing the The Best American Food Writing 2018 , grades the current New York Times restaurant critics, reflects on her time at the Los Angeles Times, when she would publish 60 pages a week and oversaw 20 full-time employees (food-media glory days!), discusses the terrible economic reality facing restaurants, and remembers her first cookbook, published in 1972. She also might surprise some with her take on journalism in the #MeToo era. Also on this episode, Smitten Kitchen ’s Deb Perelman answers the question: What’s an unpopular food that is due for a comeback? Learn more about your ad choices. Visit megaphone.fm/adchoices