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
There is an almost anti-epicurean tradition at the very base of America. For much of the middle part of American history, people who wanted to overcome that went to France. Ruth Reichl americaamericananti Change image and share on social
The implications of Americans devoting their lives to fast food are more profound than the fact that our kids aren't eating well. There are real repercussions that we need to know about and think about. Ruth Reichl americandevoteeat share on social
I have to admit I've never had a Fruit Loop. Ruth Reichl admitfruithave Change image and share on social
I loved being at the 'Times,' and they were incredibly good to me. I think it's a wonderful paper, and I was really well edited. Ruth Reichl editgoodincredibly Change image and share on social
Some magazines are run from the top down, where the editor-in-chief decides what every article is going to be and who's going to write them, and then they're doled out. My idea is to do it the opposite way, to do it from the bottom up. Ruth Reichl articlebottomchief 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
