When: Tue., May 24, 7 p.m. 2016
After 10 years at the helm of the foodie bible Gourmet magazine, its editor-in-chief, Ruth Reichl, found herself without a job in 2009. Left facing an unknown future when the publication’s parent company suddenly stopped the presses on the monthly mag, Reichl found comfort in the kitchen. The result of the wordsmith’s culinary catharsis was her 2015 book, My Kitchen Year: 136 Recipes That Saved My Life, which follows the change of seasons in conjunction with the writer’s evolving emotions. Lit lovers and gourmands alike find food for thought when the James Beard Award winner digs into a candid conversation about her book and other topics with food media expert Clark Wolf.