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Ruth Reichl served as restaurant critic for the New York Times and the Los Angeles Times, before becoming Editor in Chief of Gourmet Magazine during the Golden Era of print journalism. In her latest memoir, “Save Me The Plums,” Reichl reveals the realities of her time at Gourmet, and the lasting ways in which she innovated
food journalism as we know it.

On April 9, 2019, Ruth Reichl came to The Sydney Goldstein Theater in San Francisco to talk with arts journalist and fiction writer Steven Winn.  

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