My idea of management is that what your job is as the boss is to find really good people and empower them and leave them alone. Ruth Reichl bosempowerfind Change image and share on social
I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe. Ruth Reichl blenderfashionfruit Change image and share on social
In really good times, you say, 'No, I'm not taking that ad.' But in bad times, you'll take anything. Ruth Reichl badgoodtake Change image and share on social
My mother really would make these dreadful concoctions. She really prided herself on something called 'Everything Stew,' where she would take everything in the refrigerator, all the leftovers, and put them all together. Ruth Reichl callconcoctiondreadful share on social
What was so extraordinary to me about going through this box of my mother's letters and diaries was meeting my mother not as my mother, but as a real person. And what breaks my heart is that I had no idea how self-aware she was and how protective of me she was. Ruth Reichl awareboxbreak share on social
I think of fiction as the highest calling. I'm kind of addicted to it. It's the thing that has gotten me through all the hard points in my life. Ruth Reichl addictcallfiction Change image and share on social
I was in Berkeley when the food energy in America was in Berkeley. Then it moved to Los Angeles, and I went to Los Angeles. It moved to New York, and I went there. Ruth Reichl americaangelesberkeley Change image and share on social
I loved writing fiction. I mean, once I found the character, or the characters, and knew who they were and knew their back-stories, it really - I mean, I went into my studio every day, thinking, 'What's gonna happen to Billy today?' Ruth Reichl backbillycharacter share on social
I learned so much in Laos. I learned that fried silkworm larvae are delicious. I learned how to make ant-egg salad. Ruth Reichl antdeliciousegg Change image and share on social
I'm convinced that the main reason we've become so obsessed with restaurants is due to our basic need to get out of virtual space and into a real one. We're not going out to eat merely to share food; we're there to sit at the same table together, slow down, breathe the same air. Ruth Reichl airbasicbreathe share on social