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Ruth Reichl had no desire to manage, but found herself as editor-in-chief of Gourmet magazine. Under her groundbreaking 10-year leadership, the magazine was transformed into a cutting-edge publication during pivotal changes in the food world.
Food writer and restaurant critic Reichl will share her personal journey with New York Times’ Southern-based correspondent Kim Severson on April 4 at Atlanta History Center while discussing her new memoir, “Save Me the Plums.”
Hear behind-the-scenes details of her time at the magazine, revolutions in the food industry and the impactful people she’s met along the way.
— MaryGrace Williams, 360 Media, Inc.