Ruth Reichl: Present at the Revolution: How America Became a Nation of Foodies

Ruth Reichl has lived America's food journey, and explores it with audiences from a very personal perspective. Reichl, a writer and editor, was Editor-in-Chief of Gourmet Magazine for 10 years, restaurant critic at the The New York Times and both the restaurant critic and food editor of the Los Angeles Times. As co-owner and cook of the collective restaurant The Swallow, in the 70s, she played a part in the culinary revolution that took place in Berkeley. 

She has written the bestselling memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You Mom, Finally.

2 p.m. Lecture, Q&A
3 p.m. Book signing, coffee and refreshments