Society & Culture
Ruth Reichl: From Her Secret Life as a Critic in Disguise To the Recipes That Saved Her Life
When Ruth Reichl became the restaurant critic for The New York Times, she learned there was a bounty on her – $1,000 for any worker who recognized this make-or-break critic when she sat down to eat. Reichl shares the backstory of her elaborate, yet necessary, disguise; her courageous first review of how New York’s most heralded restaurant treated her when they didn’t have a clue who she was; and what changed once they realized. Reichl also explores the connection between food and social justice, and how the act of cooking saved her (and could benefit us all) when she was at her lowest point in life. Plus the moving story of how her mother learned to live a meaningful life at age 80. The former Critic in Disguise engages in a thoroughly transparent conversation with Michael before a large audience at The Nantucket Book Festival.
It is Free