Why Food Matters

Ruth Reichl is editor in chief of Gourmet magazine. She received both B.A. and M.A. degrees in the history of art at the University of Michigan. She has been a restaurant critic for New West and California magazines and was a restaurant critic and food editor for the Los Angeles Times. She later worked for many years as the restaurant critic for the New York Times. She has hosted three specials on the Food Network and is a regular host with Leonard Lopate of a live monthly food program on WNYC radio.