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LECTURE: Ruth Reichl “Protect What We Eat”

Thursday, February 8, 6:30 pm

Lecture Series: $94.50 includes all 3 lectures, Regular Seating, available to members only (includes 10% member discount); Individual Tickets: $35 member / $45 nonmember, $15 student / educator
*Prices listed do not include taxes or applicable ticket fees.

Bestselling author, food critic, and judge on Bravo’s Top Chef Masters, Ruth Reichl is one of the most recognizable and beloved culinary voices, guiding people around the kitchen, showing them what to eat, how to cook and where to satisfy their cravings. Reichl has been the Editor in Chief of Gourmet Magazine, the restaurant critic of The New York Times and both the restaurant critic and food editor of the Los Angeles Times. Reichl is the author of several bestselling memoirs and cookbooks, including Tender at the Bone: Growing Up at the Table, Garlic and Sapphires: The Secret Life of a Critic in Disguise, and My Kitchen Year: 136 Recipes that Saved My Life, named best cookbook of the year and one of the best books of the year by Amazon. Currently, Reichl is working on her fifth memoir. Her ten episode PBS show, Gourmet’s Adventures with Ruth, highlighted her trips to the best cooking schools on five continents. Born and raised in New York City’s Greenwich Village, Reichl moved to Berkeley, California, in the early 1970s, where she played an integral role in America’s culinary revolution as chef and co-owner of The Swallow Restaurant.

Part of The Center’s BIG IDEA project Bees.

Ruth Reichl’s lecture has been generously sponsored by Susan and Ron Greenspan.

2017/2018 Lecture Series

James B. Stewart
“Truth Matters: How Fake News and False Statements Undermine America”
Thu, Oct 19, 2017, 6:30pm (DATE CHANGE: Please note this lecture date has changed from the originally published date of Oct 12)

Ruth Reichl
“Protect What We Eat”
Thu, Feb 8, 2018, 6:30pm

Viet Thanh Nguyen
“An Evening with Viet Thanh Nguyen”
Thu, Mar 8, 2018, 6:30pm

2017/2018 Lecture Series On Sale Dates

Fri, Sep 15, 10am

Fri, Sep 22, 10am