“I’d eaten tiny bites everywhere I’d gone,” she says.ĭuring her year of living desperately after Gourmet, she cooked and tweeted. To illustrate her kryptonite against obesity (, when she went back to her hotel after a four-meal day in Boston, she was starving and had to order room service. “I had different groups lined up to join me at the restaurants,” she says. Once, covering Boston restaurants for a story, she ate four restaurant meals per day. I could be eating at the French Laundry and Chez Panisse on the same day,” she says. “I’d have a bite of mine and bites of theirs. Article contentĪs the restaurant critic for the New York Times, she ate lunch and dinner out, often with a posse of “starving artists” which she counted on to finish off her food as well as their own. This advertisement has not loaded yet, but your article continues below. There were eight test kitchens and 12 cooks at Gourmet and never-ending taste testing. I can be Ruth Reichl, mother, wife, sister, friend.”Īs Gourmet editor and New York Times restaurant critic before that, she cooked on the fly for her family and friends, sometimes with her coat still on after a long day of her workaholic life. It involves my love of cooking, feeding people and understanding that its family and friends that really matter. I’d really gotten to this point of defining myself by my job,” she says. “When all is said and done, I feel very lucky because I’d lost touch with what was important to me. She’s progressed to the point of gratitude - at least for silver linings. Who was ever going to hire me? I felt like a real failure. “I was more than down in the dumps, I was feeling desperate,” she says. (Steve Bosch / PNG staff photo) 00041717A (Mia Stainsby story) Photo by Bryan Schlosser / Regina Leader-Post Ruth Reichl, icon of the food world, promoting her new book at Barbara Jo’s Books to Cooks in Vancouver, B.C., on February 15, 2016. Manage Print Subscription / Tax Receipt.Westcoast Homes & Design Previous Issues.Vancouver Sun Run: Sign up & event info.

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