When it comes to writing about food, Ruth Reichl is legendary. She’s worked as a food critic for the New York Times and the Los Angeles Times, as well as editor of Gourmet Magazine. Ruth is a six-time recipient of the James Beard Award, the most prestigious recognition in the food world. She’s also written cookbooks, memoirs, and books of fiction, the latest of which is called “The Paris Novel.” Ruth talks this hour with fellow food writer and editor Matt Rodbard at the Open Space in Traverse City, as part of the Traverse City Food and Wine Festival, in August of 2026.
National Writers Series: Ruth Reichl
