How Twitter And Cooking Saved Ruth Reichl After 'Gourmet' Folded
Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin
Life After Gourmet is Good: A Chat With Ruth Reichl
Forum: Ruth Reichl's New Cookbook: Gourmet Today
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She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. 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Perhaps you remember her as a highly influential restaurant critic for the \u003cem>LA Times\u003c/em> and the \u003cem>New York Times\u003c/em> (15 years), or from her best-selling books about food (three, including her memoir \u003cem>Tender At The Bone\u003c/em>) or that she ran \u003cem>Gourmet \u003c/em>magazine for 10 years.\u003c/p>\n\u003cp>Barefoot and warm, beneath a tumble of dark hair and dimples, Reichl has been a vital architect of today's contemporary food culture. But by her own account, she went into a tailspin when Conde Nast closed \u003cem>Gourmet\u003c/em> in 2009.\u003c/p>\n\u003cp>\"I was almost 62 years old,\" she says. \"I just thought, one: I should have been able to save it, and two: What am I going to do with the rest of my life? Will I ever get another job?\"\u003c/p>\n\u003cp>Reichl turned back to cooking. Her new book is titled \u003cem>My Kitchen Year: 136 Recipes That Saved My Life\u003c/em>. That last part seems a bit dramatic given that Reichl's still a top-tier person in the food world. She's had a PBS show, appears on the Food Network and has edited a dozen books about food. What did she have to be worried about?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I've never felt like the leading anything of anything in the world,\" Reichl says. \"I'm just a person with a family and I go to work every day and suddenly ... I'm not going to work every day... and I really did think, 'Who's going to hire me?'\"\u003c/p>\n\u003cp>\u003cem>Gourmet\u003c/em> magazine was a really big deal. It was the world's most prestigious epicurean magazine. Reichl says it had eight test kitchens and 12 full-time cooks.\u003c/p>\n\u003cp>\"It was a remarkable place,\" she says. \"We had people who were Chinese cooks and French cooks and Mexican cooks, and a couple of people who'd been at the magazine for more than 30 years, and who had seen every cook come though, and could do really remarkable things, like \u003ca href=\"http://food-management.com/entrees/poultry/articles/kitchen-arts-gloveboning-0509/\">glove-boning a chicken\u003c/a>.\"\u003c/p>\n\u003cp>When all that was gone, Reichl retreated to a house in upstate New York, let out her Manhattan apartment and turned to \u003ca href=\"https://twitter.com/ruthreichl\">Twitter\u003c/a>.\u003c/p>\n\u003cp>\"There was a community of cooks out there to talk to,\" she says. \"Here I am in a lonely little hilltop and I kind of found a voice in Twitter I didn't know I had.\"\u003c/p>\n\u003cp>Reichl found herself embracing the minimalism of the form. With only 140 characters, Twitter became incantatory, formal — like haiku. Or, as Reichl called them, \"word pictures.\"\u003c/p>\n\u003cp>Blackbirds swooping onto orange trees. Beautiful ballet of the air. Ashmead kernels whisper from their skins. Apple crisps.\u003c/p>\n\u003cp>If you think that's ripe for parody, well, it was. Some people \u003ca href=\"https://twitter.com/ruthbourdain\">made fun\u003c/a>. But Reichl did not care. She says Twitter helped her hone her language and find solutions to cooking dilemmas. She focused on her cookbook, which includes plenty of easy and quick recipes like the caramelized Vietnamese pork, and beautiful-but intentionally imperfect pictures of the results, like her homemade apricot pie.\u003c/p>\n\u003cp>She says she never considered returning to her old job as restaurant critic. She'd rather feed people herself, she says — to use her kitchen and her home to be daring, experimental and deeply attuned to the world in the company of family and friends.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Easy Caramelized Vietnamese Pork\u003c/h3>\n\u003cfigure id=\"attachment_101401\" class=\"wp-caption alignright\" style=\"max-width: 520px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ruth-vietnamese-pork_vert-e13834988d5b08349b87b519cd10a1ad6dff2ff0.jpe\" alt=\"Easy Caramelized Vietnamese Pork from Ruth Reichl's My Kitchen Year: 136 Recipes That Saved My Life.\" width=\"520\" height=\"694\" class=\"size-full wp-image-101401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ruth-vietnamese-pork_vert-e13834988d5b08349b87b519cd10a1ad6dff2ff0.jpe 520w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ruth-vietnamese-pork_vert-e13834988d5b08349b87b519cd10a1ad6dff2ff0-400x534.jpe 400w\" sizes=\"(max-width: 520px) 100vw, 520px\">\u003cfigcaption class=\"wp-caption-text\">Easy Caramelized Vietnamese Pork from Ruth Reichl's My Kitchen Year: 136 Recipes That Saved My Life. \u003ccite>(Mikkel Vang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\nIngredients:\n\u003cli>2 Armenian cucumbers\u003c/li>\n\u003cli>¾ pound pork tenderloin\u003c/li>\n\u003cli>2 tablespoons fish sauce\u003c/li>\n\u003cli>Mint\u003c/li>\n\u003cli>Basil\u003c/li>\n\u003cli>Peanuts\u003c/li>\n\u003cli>1 lime\u003c/li>\n\u003cli>Sriracha\u003c/li>\n\u003cli>2 tablespoons rice vinegar\u003c/li>\n\u003cli>salt\u003c/li>\n\u003cli>Ginger\u003c/li>\n\u003cli>Vegetable or peanut oil\u003c/li>\n\u003cli>1 small onion (sliced thin)\u003c/li>\n\u003cli>1 clove garlic (smashed)\u003c/li>\n\u003cli>4 teaspoons sugar\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>Rice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Serves 2 \u003c/em>\u003c/p>\n\u003cp>Pour the rice vinegar into a small bowl and add a pinch of salt and 1 teaspoon of sugar. Slice the Armenian cucumbers into thin rounds, along with a small knob of ginger. Put them into the vinegar and allow the flavors to mingle while you make the pork.\u003c/p>\n\u003cp>Slice the pork tenderloin very thin. (This is easiest if you put the meat in the freezer for half an hour to get it very cold before slicing.) It can be difficult to find small tenderloins; when I end up with more meat than I need, I chop the remainder and save it for another dish.\u003c/p>\n\u003cp>Get a wok so hot that a drop of water dances on the surface and then disappears. Add a couple of tablespoons of peanut or neutral oil and immediately toss in the onion and the smashed garlic. As soon as it's fragrant, add the pork and 1 tablespoon of sugar and stir-fry, tossing every few minutes, for 10 to 15 minutes, until the pork has crisped into delicious little bits.\u003c/p>\n\u003cp>Take the wok off the heat and stir in the fish sauce; it should become completely absorbed. Grind in a lot of black pepper.\u003c/p>\n\u003cp>Remove the ginger from the cucumbers and mix the cucumbers into the pork. (Whether you want to add the marinade is up to you; I like the taste of vinegar, but you might prefer your meat completely dry.)\u003c/p>\n\u003cp>Serve with rice. Put fresh mint and basil on the table, along with crushed peanuts, lime wedges, and Sriracha, and allow each diner to make a mixture that appeals to them.\u003c/p>\n\u003cp>This will feed two people very generously. Unless you have a very large wok and a ferocious source of heat, the recipe does not double well; you want the pork to get really crisp.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>My Kitchen Year: 136 Recipes That Saved My Life \u003cem>by Ruth Reichl Copyright © 2015 by Ruth Reichl. Excerpted by permission of Random House, a division of Random House Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Food writer Ruth Reichl has a new cookbook called \u003cem>My Kitchen Year: 136 Recipes That Saved My Life\u003c/em>. It describes how she found her voice after Conde Nast shut down the magazine where she was editor.","status":"publish","parent":0,"modified":1443556806,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1026},"headData":{"title":"How Twitter And Cooking Saved Ruth Reichl After 'Gourmet' Folded | KQED","description":"Food writer Ruth Reichl has a new cookbook called My Kitchen Year: 136 Recipes That Saved My Life. It describes how she found her voice after Conde Nast shut down the magazine where she was editor.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"101399 http://ww2.kqed.org/bayareabites/?p=101399","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/29/how-twitter-and-cooking-saved-ruth-reichl-after-gourmet-folded/","disqusTitle":"How Twitter And Cooking Saved Ruth Reichl After 'Gourmet' Folded","source":"Books","sourceUrl":"https://ww2.kqed.org/bayareabites/category/books-and-magazines/","nprByline":"Neda Ulaby, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>","nprStoryId":"444092334","nprApiLink":"http://api.npr.org/query?id=444092334&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/09/28/444092334/ruth-reichl-reconnects-with-cooking-in-my-kitchen-year?ft=nprml&f=444092334","nprRetrievedStory":"1","nprPubDate":"Mon, 28 Sep 2015 18:48:00 -0400","nprStoryDate":"Mon, 28 Sep 2015 05:26:00 -0400","nprLastModifiedDate":"Mon, 28 Sep 2015 18:48:38 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150928_me_ruth_reichl_reconnects_with_cooking_in_my_kitchen_year.mp3?orgId=1&topicId=1053&d=319&p=3&story=444092334&t=progseg&e=443489097&seg=10&ft=nprml&f=444092334","nprAudioM3u":"http://api.npr.org/m3u/1444092335-5c2927.m3u?orgId=1&topicId=1053&d=319&p=3&story=444092334&t=progseg&e=443489097&seg=10&ft=nprml&f=444092334","path":"/bayareabites/101399/how-twitter-and-cooking-saved-ruth-reichl-after-gourmet-folded","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150928_me_ruth_reichl_reconnects_with_cooking_in_my_kitchen_year.mp3?orgId=1&topicId=1053&d=319&p=3&story=444092334&t=progseg&e=443489097&seg=10&ft=nprml&f=444092334","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150928_me_ruth_reichl_reconnects_with_cooking_in_my_kitchen_year.mp3\u003c/p>\n\u003cfigure id=\"attachment_101407\" class=\"wp-caption alignleft\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ruth-reichl-mykitchenyear.jpg\" alt=\"My Kitchen Year: 136 Recipes That Saved My Life. by Ruth Reichl\" width=\"400\" height=\"566\" class=\"size-full wp-image-101407\">\u003cfigcaption class=\"wp-caption-text\">My Kitchen Year: 136 Recipes That Saved My Life. by Ruth Reichl\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Ruth Reichl is in her green-tiled kitchen on the Upper West Side, stirring pungent fish sauce into a wok of sizzling pork. Perhaps you remember her as a highly influential restaurant critic for the \u003cem>LA Times\u003c/em> and the \u003cem>New York Times\u003c/em> (15 years), or from her best-selling books about food (three, including her memoir \u003cem>Tender At The Bone\u003c/em>) or that she ran \u003cem>Gourmet \u003c/em>magazine for 10 years.\u003c/p>\n\u003cp>Barefoot and warm, beneath a tumble of dark hair and dimples, Reichl has been a vital architect of today's contemporary food culture. But by her own account, she went into a tailspin when Conde Nast closed \u003cem>Gourmet\u003c/em> in 2009.\u003c/p>\n\u003cp>\"I was almost 62 years old,\" she says. \"I just thought, one: I should have been able to save it, and two: What am I going to do with the rest of my life? Will I ever get another job?\"\u003c/p>\n\u003cp>Reichl turned back to cooking. Her new book is titled \u003cem>My Kitchen Year: 136 Recipes That Saved My Life\u003c/em>. That last part seems a bit dramatic given that Reichl's still a top-tier person in the food world. She's had a PBS show, appears on the Food Network and has edited a dozen books about food. What did she have to be worried about?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I've never felt like the leading anything of anything in the world,\" Reichl says. \"I'm just a person with a family and I go to work every day and suddenly ... I'm not going to work every day... and I really did think, 'Who's going to hire me?'\"\u003c/p>\n\u003cp>\u003cem>Gourmet\u003c/em> magazine was a really big deal. It was the world's most prestigious epicurean magazine. Reichl says it had eight test kitchens and 12 full-time cooks.\u003c/p>\n\u003cp>\"It was a remarkable place,\" she says. \"We had people who were Chinese cooks and French cooks and Mexican cooks, and a couple of people who'd been at the magazine for more than 30 years, and who had seen every cook come though, and could do really remarkable things, like \u003ca href=\"http://food-management.com/entrees/poultry/articles/kitchen-arts-gloveboning-0509/\">glove-boning a chicken\u003c/a>.\"\u003c/p>\n\u003cp>When all that was gone, Reichl retreated to a house in upstate New York, let out her Manhattan apartment and turned to \u003ca href=\"https://twitter.com/ruthreichl\">Twitter\u003c/a>.\u003c/p>\n\u003cp>\"There was a community of cooks out there to talk to,\" she says. \"Here I am in a lonely little hilltop and I kind of found a voice in Twitter I didn't know I had.\"\u003c/p>\n\u003cp>Reichl found herself embracing the minimalism of the form. With only 140 characters, Twitter became incantatory, formal — like haiku. Or, as Reichl called them, \"word pictures.\"\u003c/p>\n\u003cp>Blackbirds swooping onto orange trees. Beautiful ballet of the air. Ashmead kernels whisper from their skins. Apple crisps.\u003c/p>\n\u003cp>If you think that's ripe for parody, well, it was. Some people \u003ca href=\"https://twitter.com/ruthbourdain\">made fun\u003c/a>. But Reichl did not care. She says Twitter helped her hone her language and find solutions to cooking dilemmas. She focused on her cookbook, which includes plenty of easy and quick recipes like the caramelized Vietnamese pork, and beautiful-but intentionally imperfect pictures of the results, like her homemade apricot pie.\u003c/p>\n\u003cp>She says she never considered returning to her old job as restaurant critic. She'd rather feed people herself, she says — to use her kitchen and her home to be daring, experimental and deeply attuned to the world in the company of family and friends.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Easy Caramelized Vietnamese Pork\u003c/h3>\n\u003cfigure id=\"attachment_101401\" class=\"wp-caption alignright\" style=\"max-width: 520px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ruth-vietnamese-pork_vert-e13834988d5b08349b87b519cd10a1ad6dff2ff0.jpe\" alt=\"Easy Caramelized Vietnamese Pork from Ruth Reichl's My Kitchen Year: 136 Recipes That Saved My Life.\" width=\"520\" height=\"694\" class=\"size-full wp-image-101401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ruth-vietnamese-pork_vert-e13834988d5b08349b87b519cd10a1ad6dff2ff0.jpe 520w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ruth-vietnamese-pork_vert-e13834988d5b08349b87b519cd10a1ad6dff2ff0-400x534.jpe 400w\" sizes=\"(max-width: 520px) 100vw, 520px\">\u003cfigcaption class=\"wp-caption-text\">Easy Caramelized Vietnamese Pork from Ruth Reichl's My Kitchen Year: 136 Recipes That Saved My Life. \u003ccite>(Mikkel Vang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\nIngredients:\n\u003cli>2 Armenian cucumbers\u003c/li>\n\u003cli>¾ pound pork tenderloin\u003c/li>\n\u003cli>2 tablespoons fish sauce\u003c/li>\n\u003cli>Mint\u003c/li>\n\u003cli>Basil\u003c/li>\n\u003cli>Peanuts\u003c/li>\n\u003cli>1 lime\u003c/li>\n\u003cli>Sriracha\u003c/li>\n\u003cli>2 tablespoons rice vinegar\u003c/li>\n\u003cli>salt\u003c/li>\n\u003cli>Ginger\u003c/li>\n\u003cli>Vegetable or peanut oil\u003c/li>\n\u003cli>1 small onion (sliced thin)\u003c/li>\n\u003cli>1 clove garlic (smashed)\u003c/li>\n\u003cli>4 teaspoons sugar\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>Rice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Serves 2 \u003c/em>\u003c/p>\n\u003cp>Pour the rice vinegar into a small bowl and add a pinch of salt and 1 teaspoon of sugar. Slice the Armenian cucumbers into thin rounds, along with a small knob of ginger. Put them into the vinegar and allow the flavors to mingle while you make the pork.\u003c/p>\n\u003cp>Slice the pork tenderloin very thin. (This is easiest if you put the meat in the freezer for half an hour to get it very cold before slicing.) It can be difficult to find small tenderloins; when I end up with more meat than I need, I chop the remainder and save it for another dish.\u003c/p>\n\u003cp>Get a wok so hot that a drop of water dances on the surface and then disappears. Add a couple of tablespoons of peanut or neutral oil and immediately toss in the onion and the smashed garlic. As soon as it's fragrant, add the pork and 1 tablespoon of sugar and stir-fry, tossing every few minutes, for 10 to 15 minutes, until the pork has crisped into delicious little bits.\u003c/p>\n\u003cp>Take the wok off the heat and stir in the fish sauce; it should become completely absorbed. Grind in a lot of black pepper.\u003c/p>\n\u003cp>Remove the ginger from the cucumbers and mix the cucumbers into the pork. (Whether you want to add the marinade is up to you; I like the taste of vinegar, but you might prefer your meat completely dry.)\u003c/p>\n\u003cp>Serve with rice. Put fresh mint and basil on the table, along with crushed peanuts, lime wedges, and Sriracha, and allow each diner to make a mixture that appeals to them.\u003c/p>\n\u003cp>This will feed two people very generously. Unless you have a very large wok and a ferocious source of heat, the recipe does not double well; you want the pork to get really crisp.\u003c/p>\n\u003cp>\u003cem>Excerpted from \u003c/em>My Kitchen Year: 136 Recipes That Saved My Life \u003cem>by Ruth Reichl Copyright © 2015 by Ruth Reichl. Excerpted by permission of Random House, a division of Random House Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101399/how-twitter-and-cooking-saved-ruth-reichl-after-gourmet-folded","authors":["byline_bayareabites_101399"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_11028","bayareabites_2090","bayareabites_10916","bayareabites_34","bayareabites_12"],"tags":["bayareabites_2788","bayareabites_14895","bayareabites_3745","bayareabites_2153"],"featImg":"bayareabites_101400","label":"source_bayareabites_101399"},"bayareabites_66849":{"type":"posts","id":"bayareabites_66849","meta":{"index":"posts_1591205157","site":"bayareabites","id":"66849","score":null,"sort":[1375293428000]},"guestAuthors":[],"slug":"bay-area-food-tours-behind-the-scenes-with-edible-excursions-founder-lisa-rogovin","title":"Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin","publishDate":1375293428,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_66944\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\" alt=\"A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, founder of Edible Excursions. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, owner of Edible Excursions. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In today's \u003cem>\u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?ref=dining\">New York Times\u003c/a>\u003c/em> food section Jeff Gordinier checks in with local \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a> owner Lisa Rogovin about what to look for when choosing a food tour here or abroad. Rogovin spent seven years in sales with \u003cem>Gourmet\u003c/em> magazine before launching her own food tour company in 2004. She's been pounding the pavement introducing guests to restaurants, cafes, and food producers in San Francisco, the East Bay, and Marin for the past nine years. Currently, a dozen guides lead 25-40 intimate food forays a month that showcase culinary picks in the city's \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, \u003ca href=\"http://www.sfweekly.com/bestof/2011/award/best-way-to-eat-your-way-through-the-mission-2481708/\">Mission District\u003c/a>, and \u003ca href=\"http://sfjapantown.org/\">Japantown\u003c/a>, as well as Berkeley's \u003ca href=\"http://www.gourmetghetto.org/\">Gourmet Ghetto\u003c/a> and Oakland's \u003ca href=\"http://www.modernluxury.com/san-francisco/story/best-of-the-bay-2013-food\">Temescal neighborhood\u003c/a>.\u003c/p>\n\u003cp>Rogovin, 43, lives with her husband and two children in Glen Park. She spoke with BAB's Sarah Henry about what her job entails and why there's such a demand for food tours. (Full disclosure: Henry met Rogovin three years ago, when she interviewed her for a \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">story\u003c/a>. For the past two years she's led East Bay jaunts for Edible Excursions and curated the latest tour \u003ca href=\"http://www.forbes.com/sites/melaniehaiken/2013/05/31/5-hot-new-food-tours-and-foodie-meccas-for-summer/\">Temescal Tastes\u003c/a>.)\u003c/p>\n\u003cp>The edible entrepreneur shares some of her favorite local dining destinations, chimes in on what she thinks of terms like \"foodie,\" and offers a sneak peek into her new tours. Cocktails anyone?\u003c/p>\n\u003cfigure id=\"attachment_66942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\" alt=\"Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\" width=\"1000\" height=\"713\" class=\"size-full wp-image-66942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is the biggest myth about your day job?\u003c/strong>\u003c/p>\n\u003cp>People think that I eat all day. It's true I eat out a ton but I also run a business, with all that that entails. Even when I lead a tour I don't eat at every stop or I'd end up in a food coma.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Do you eat on tours you lead?\u003c/strong>\u003c/p>\n\u003cp>There's usually at least one or two stops I can't resist on every tour: Sake Onigiri at Kissako Tea in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">Japantown\u003c/a>, the \u003ca href=\"http://thelocalbutchershop.com/sandwiches/\">Local Butcher Shop sandwich\u003c/a> and everything and anything from \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> in Berkeley, \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> for pastrami on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">Mission 24th tour\u003c/a>, \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> on the Mission 18th tour.\u003c/p>\n\u003cp>\u003cstrong>What does a typical work week look like for you?\u003c/strong>\u003c/p>\n\u003cp>I lead private and Japantown tours. Last week I lead a group of Genentech employees through the Ferry Building and a Contiki group through the Mission. I spent most of Wednesday scouting locations for an upcoming Oakland tour, followed by drinks with girlfriends at \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, owned by my friend \u003ca href=\"http://bsidebbq.com/\">Tanya Holland\u003c/a>. We took Tanya to \u003ca href=\"http://duendeoakland.com/\">Duende\u003c/a> in Uptown for dinner. I recommend the \u003cem>arroz negro\u003c/em>. I had business meetings at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> twice last week and two meals at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>. From around six in the morning to about 11 at night I'm continually fielding questions and requests from my tour coordinator, guides, and guests. I make a point of staying connected with my existing food partners, building and maintaining those relationships and making sure things are working for them in relation to our tours. There's also website updating and social media to do. Last week I also worked on proposals for potential tours, one for next year's \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a>, one for a Google group, and another for a delegation of dentists from Korea coming to San Francisco for a convention. I met with UC Berkeley contacts about offering tours to different departments there and I interviewed a potential new guide. I go over scheduling, invoicing, and other administrative stuff like handling fundraising requests with my operations manager.\u003c/p>\n\u003cp>My husband and I celebrated the eighth anniversary of our meeting with dinner at \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and dessert at \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> in Cole Valley (malted milkshake and brownie sundae.) I'm a mom, so there's the care, feeding, and transporting of children too. It's important to me that we have family meals together. That's how childhood memories are made. We took the kids to \u003ca href=\"http://www.sundaystreetssf.com/\">Sunday Streets\u003c/a> in the Mission and had lunch at \u003ca href=\"http://www.missionpicnic.com/\">Mission Picnic\u003c/a>. I try to exercise five times a week—running, Zumba, working out with a personal trainer--it's necessary in this job to burn calories. I exercise to eat.\u003c/p>\n\u003cfigure id=\"attachment_66934\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\" alt=\"Lisa Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\" width=\"400\" class=\"size-full wp-image-66934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How often do you eat out and do you ever tire of restaurant food? \u003c/strong>\u003c/p>\n\u003cp>I eat at restaurants about seven times a week. Eating out is my sport of choice. I love variety so I enjoy both hole-in-the-walls such as \u003ca href=\"http://basaseafoodexpress.net/\">Basa Seafood\u003c/a> for clam chowder or \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a> for \u003cem>al pastor\u003c/em> tacos. I like neighborhood joints like \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> as much if not more than sleek and trendy spots. I'm not really into the three-hour, high-end dining experiences like I used to do at \u003cem>Gourmet\u003c/em>. I'm just not into the pomp and circumstance. There was a time when I went to places like \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> or \u003ca href=\"http://quincerestaurant.com/\">Quince\u003c/a> for dinners three times a week but now I choose simpler dining experiences. I did have an impressive meal recently at \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a>. They're crazy talented and creative in the kitchen. I ate Fort Bragg sea urchin with Delta asparagus. My most memorable meal lately was at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. The dining experience is executed in a unique way I found exciting. The menu changes all night long: What's available at 6 may not be available at 9. We had a smoked sturgeon pancake with horseradish schmear that was delicious.\u003c/p>\n\u003cp>\u003cstrong>What kind of home cook are you and what's your go-to family dinner?\u003c/strong>\u003c/p>\n\u003cp>Cooking at home has changed drastically since my little ones (Livia, 2 and Matthew, 4) came along. Popping corn for my kids is considered cooking these days. I enjoy cooking but I have five minutes max of uninterrupted kitchen time. Now I cook about once a week when a recipe I read inspires me. I love \u003cem>Bon Appetit\u003c/em> since Adam Rapoport came on as editor-in-chief. I just bought ingredients for Corn Maque Choux from the July issue. I hope I find time to make the dish or else I'll throw the corn and some protein on the grill. We just started having a personal chef, \u003ca href=\"http://www.kitchit.com/profiles/chefs/joshua-clever\">Joshua Clever\u003c/a>, who also happens to be one of my guides, come to our house twice a month and he cooks entrees and sides and fixes salads. My husband and I love salads: Micro greens, arugula, toasted nuts, dried or fresh seasonal fruit and some Israeli feta or blue or shaved aged goat. \u003c/p>\n\u003cp>\u003cstrong>What do you think of the terms \"foodie\" and \"gourmet\" and do these labels describe you?\u003c/strong>\u003c/p>\n\u003cp>Gourmet feels stodgy. Old school. Foodie is ubiquitous these days. What does that word even mean? I don't spend a moment thinking about these words. Maybe \"food obsessed\" is a better label for me. \u003c/p>\n\u003cfigure id=\"attachment_66941\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\" alt=\"Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the culinary landscape evolved in the nine years you've lead food tours?\u003c/strong>\u003c/p>\n\u003cp>There's been great food in the Bay Area for decades, thanks to the California Cuisine movement a la \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and its many disciples. But I think there's lots more of it now and it has spread way beyond Berkeley's Gourmet Ghetto and San Francisco's Ferry Building. \u003c/p>\n\u003cp>\u003cstrong>Did you coin the term \"epicurean concierge\" and what does it mean to you?\u003c/strong>\u003c/p>\n\u003cp>When I worked for \u003cem>Gourmet\u003c/em> a colleague who worked for \u003cem>Vanity Fair\u003c/em> thought I should call myself an \"epicurean concierge.\" I love the title. You turn to a hotel concierge to find out about a region and what to do. Guests can turn to Edible Excursions guides to learn about the food scene here. That's one of the cool things about having your own business. You can call yourself whatever you want. \u003c/p>\n\u003cp>\u003cstrong>Why do you think there's so much interest now in the Bay Area in what we eat?\u003c/strong>\u003c/p>\n\u003cp>Bay Area people have been focused on what they eat for decades. In part, it has to do with our access to high quality ingredients year round growing within close proximity to the public. In recent years, the number of farmers' markets have grown so you can find a market six days a week. People aren't waiting for Saturday to head to the Ferry Plaza they're going to the Fillmore, Castro, Civic Center, Noe Valley and Glen Park. \u003c/p>\n\u003cp>Food TV, Instagram, Twitter, Facebook, Pinterest, Meetup and a slew of other social media have put a magnifying glass over what and where people eat. I get it. I love to look at food. I follow \u003ca href=\"http://instagram.com/offalchris#\">Chris Cosentino\u003c/a> of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> on Instagram to see what dishes he's prepared for his menu. He can make something like offal, which may not initially sound appealing, come to life with Gravenstein apples and toasted walnuts. I grew up with a dad who loved to take pictures of food. One of my favorite photos from my childhood is a plate of perfectly charred steak at \u003ca href=\"http://www.peterluger.com/brooklyn.cfm\">Peter Lugar's in Brooklyn\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\" alt=\"The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-66940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want guests to take away from a food tour?\u003c/strong>\u003c/p>\n\u003cp>People get so much more than food on an Edible Excursion tour. They also glean insights and information about the people making or growing the food, regional history, and local culture. Hopefully, that experience will help shape the way people shop for food or select a restaurant. \u003c/p>\n\u003cp>\u003cstrong>Who takes your tours?\u003c/strong>\u003c/p>\n\u003cp>Family, friends, and coworkers. Lawyers, builders, doctors, retired grandmas, finance people, high-school sweethearts, activists, and moms who met when their kids were in preschool but are now in college or married with kids of their own. We offer \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">sign-language tours to the deaf community\u003c/a> too. Some guests are just there to take it all in. Others think they are the world's foremost authorities about everything and want to share their knowledge with the rest of the group. As their guides, it's our job to manage the more challenging personalities so they're not interfering with other guests' experiences. Another typical personality we come across is someone who just can't get enough info and fires off question after question. It's great to have engaged customers but we're on a tight timeline so we know how to move things along gently so as not to offend or dismiss anyone. \u003c/p>\n\u003cfigure id=\"attachment_67069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\" alt=\"Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What qualities do you look for in a guide?\u003c/strong>\u003c/p>\n\u003cp>A genuine desire to educate guests about the local food scene and the surrounding community. A great anticipator: A person who has a calm and collected demeanor in the face of disaster and difficult personalities who can adapt depending on the group, weather, or what's going on for our partner businesses. Someone who can build a strong rapport with guests and merchants. There's definitely a performance aspect to it: A guide needs to be on for three hours, even when most peoples' attention spans wane around the 30 minute mark. That's why we keep things moving.\u003c/p>\n\u003cp>\u003cstrong>What's next for Edible Excursions?\u003c/strong>\u003c/p>\n\u003cp>New tours, in no particular order: A San Francisco Cocktail Tour: The drinks menu has become an increasingly creative place and we want to spotlight the bartenders who are crafting these specialty sips. And, maybe because I'm a mom, I really look forward to a cocktail at the end of the day. More Oakland tours, in Uptown, Old Oakland, and beyond because the food scene there is exploding. There's incredible local pride along with a lot of chefs who might have opened in San Francisco who are heading to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/\">Oakland\u003c/a> instead. It's perhaps the most exciting and talked about food scene locally. And Dogpatch in the city, because it's a hidden gem yet to get the attention it deserves. \u003c/p>\n\u003cp>I also want to offer culinary excursions for young families. So many kids are picky eaters and I think if they're given a fun way to explore other foods and flavors they might buy into it. Kids who are picky are more likely to try new things if the idea doesn't originate from their parents. Food tours are a great thing to do with terrible teens too; food really does help break down barriers and connect people.\u003c/p>\n\u003cp>\u003cstrong>If you could choose ahead, what would your Last Supper look like?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I could see going out with a smile after eating a Reuben sandwich from \u003ca href=\"http://stagslunchette.com/\">Stag's Lunchette\u003c/a>. But I'd need some clean greens on the side for a balance so maybe steamed broccoli rabe too. Oh, and a tequila cocktail to round out the mix.\u003c/p>\n\n","blocks":[],"excerpt":"Edible Excursions owner Lisa Rogovin explains what a typical week for a food tour company operator looks like. It's not all about what she eats.","status":"publish","parent":0,"modified":1377539767,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":2172},"headData":{"title":"Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin | KQED","description":"Edible Excursions owner Lisa Rogovin explains what a typical week for a food tour company operator looks like. It's not all about what she eats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"66849 http://blogs.kqed.org/bayareabites/?p=66849","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/31/bay-area-food-tours-behind-the-scenes-with-edible-excursions-founder-lisa-rogovin/","disqusTitle":"Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin","path":"/bayareabites/66849/bay-area-food-tours-behind-the-scenes-with-edible-excursions-founder-lisa-rogovin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66944\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\" alt=\"A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, founder of Edible Excursions. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, owner of Edible Excursions. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In today's \u003cem>\u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?ref=dining\">New York Times\u003c/a>\u003c/em> food section Jeff Gordinier checks in with local \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a> owner Lisa Rogovin about what to look for when choosing a food tour here or abroad. Rogovin spent seven years in sales with \u003cem>Gourmet\u003c/em> magazine before launching her own food tour company in 2004. She's been pounding the pavement introducing guests to restaurants, cafes, and food producers in San Francisco, the East Bay, and Marin for the past nine years. Currently, a dozen guides lead 25-40 intimate food forays a month that showcase culinary picks in the city's \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, \u003ca href=\"http://www.sfweekly.com/bestof/2011/award/best-way-to-eat-your-way-through-the-mission-2481708/\">Mission District\u003c/a>, and \u003ca href=\"http://sfjapantown.org/\">Japantown\u003c/a>, as well as Berkeley's \u003ca href=\"http://www.gourmetghetto.org/\">Gourmet Ghetto\u003c/a> and Oakland's \u003ca href=\"http://www.modernluxury.com/san-francisco/story/best-of-the-bay-2013-food\">Temescal neighborhood\u003c/a>.\u003c/p>\n\u003cp>Rogovin, 43, lives with her husband and two children in Glen Park. She spoke with BAB's Sarah Henry about what her job entails and why there's such a demand for food tours. (Full disclosure: Henry met Rogovin three years ago, when she interviewed her for a \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">story\u003c/a>. For the past two years she's led East Bay jaunts for Edible Excursions and curated the latest tour \u003ca href=\"http://www.forbes.com/sites/melaniehaiken/2013/05/31/5-hot-new-food-tours-and-foodie-meccas-for-summer/\">Temescal Tastes\u003c/a>.)\u003c/p>\n\u003cp>The edible entrepreneur shares some of her favorite local dining destinations, chimes in on what she thinks of terms like \"foodie,\" and offers a sneak peek into her new tours. Cocktails anyone?\u003c/p>\n\u003cfigure id=\"attachment_66942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\" alt=\"Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\" width=\"1000\" height=\"713\" class=\"size-full wp-image-66942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is the biggest myth about your day job?\u003c/strong>\u003c/p>\n\u003cp>People think that I eat all day. It's true I eat out a ton but I also run a business, with all that that entails. Even when I lead a tour I don't eat at every stop or I'd end up in a food coma.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Do you eat on tours you lead?\u003c/strong>\u003c/p>\n\u003cp>There's usually at least one or two stops I can't resist on every tour: Sake Onigiri at Kissako Tea in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">Japantown\u003c/a>, the \u003ca href=\"http://thelocalbutchershop.com/sandwiches/\">Local Butcher Shop sandwich\u003c/a> and everything and anything from \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> in Berkeley, \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> for pastrami on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">Mission 24th tour\u003c/a>, \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> on the Mission 18th tour.\u003c/p>\n\u003cp>\u003cstrong>What does a typical work week look like for you?\u003c/strong>\u003c/p>\n\u003cp>I lead private and Japantown tours. Last week I lead a group of Genentech employees through the Ferry Building and a Contiki group through the Mission. I spent most of Wednesday scouting locations for an upcoming Oakland tour, followed by drinks with girlfriends at \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, owned by my friend \u003ca href=\"http://bsidebbq.com/\">Tanya Holland\u003c/a>. We took Tanya to \u003ca href=\"http://duendeoakland.com/\">Duende\u003c/a> in Uptown for dinner. I recommend the \u003cem>arroz negro\u003c/em>. I had business meetings at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> twice last week and two meals at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>. From around six in the morning to about 11 at night I'm continually fielding questions and requests from my tour coordinator, guides, and guests. I make a point of staying connected with my existing food partners, building and maintaining those relationships and making sure things are working for them in relation to our tours. There's also website updating and social media to do. Last week I also worked on proposals for potential tours, one for next year's \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a>, one for a Google group, and another for a delegation of dentists from Korea coming to San Francisco for a convention. I met with UC Berkeley contacts about offering tours to different departments there and I interviewed a potential new guide. I go over scheduling, invoicing, and other administrative stuff like handling fundraising requests with my operations manager.\u003c/p>\n\u003cp>My husband and I celebrated the eighth anniversary of our meeting with dinner at \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and dessert at \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> in Cole Valley (malted milkshake and brownie sundae.) I'm a mom, so there's the care, feeding, and transporting of children too. It's important to me that we have family meals together. That's how childhood memories are made. We took the kids to \u003ca href=\"http://www.sundaystreetssf.com/\">Sunday Streets\u003c/a> in the Mission and had lunch at \u003ca href=\"http://www.missionpicnic.com/\">Mission Picnic\u003c/a>. I try to exercise five times a week—running, Zumba, working out with a personal trainer--it's necessary in this job to burn calories. I exercise to eat.\u003c/p>\n\u003cfigure id=\"attachment_66934\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\" alt=\"Lisa Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\" width=\"400\" class=\"size-full wp-image-66934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How often do you eat out and do you ever tire of restaurant food? \u003c/strong>\u003c/p>\n\u003cp>I eat at restaurants about seven times a week. Eating out is my sport of choice. I love variety so I enjoy both hole-in-the-walls such as \u003ca href=\"http://basaseafoodexpress.net/\">Basa Seafood\u003c/a> for clam chowder or \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a> for \u003cem>al pastor\u003c/em> tacos. I like neighborhood joints like \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> as much if not more than sleek and trendy spots. I'm not really into the three-hour, high-end dining experiences like I used to do at \u003cem>Gourmet\u003c/em>. I'm just not into the pomp and circumstance. There was a time when I went to places like \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> or \u003ca href=\"http://quincerestaurant.com/\">Quince\u003c/a> for dinners three times a week but now I choose simpler dining experiences. I did have an impressive meal recently at \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a>. They're crazy talented and creative in the kitchen. I ate Fort Bragg sea urchin with Delta asparagus. My most memorable meal lately was at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. The dining experience is executed in a unique way I found exciting. The menu changes all night long: What's available at 6 may not be available at 9. We had a smoked sturgeon pancake with horseradish schmear that was delicious.\u003c/p>\n\u003cp>\u003cstrong>What kind of home cook are you and what's your go-to family dinner?\u003c/strong>\u003c/p>\n\u003cp>Cooking at home has changed drastically since my little ones (Livia, 2 and Matthew, 4) came along. Popping corn for my kids is considered cooking these days. I enjoy cooking but I have five minutes max of uninterrupted kitchen time. Now I cook about once a week when a recipe I read inspires me. I love \u003cem>Bon Appetit\u003c/em> since Adam Rapoport came on as editor-in-chief. I just bought ingredients for Corn Maque Choux from the July issue. I hope I find time to make the dish or else I'll throw the corn and some protein on the grill. We just started having a personal chef, \u003ca href=\"http://www.kitchit.com/profiles/chefs/joshua-clever\">Joshua Clever\u003c/a>, who also happens to be one of my guides, come to our house twice a month and he cooks entrees and sides and fixes salads. My husband and I love salads: Micro greens, arugula, toasted nuts, dried or fresh seasonal fruit and some Israeli feta or blue or shaved aged goat. \u003c/p>\n\u003cp>\u003cstrong>What do you think of the terms \"foodie\" and \"gourmet\" and do these labels describe you?\u003c/strong>\u003c/p>\n\u003cp>Gourmet feels stodgy. Old school. Foodie is ubiquitous these days. What does that word even mean? I don't spend a moment thinking about these words. Maybe \"food obsessed\" is a better label for me. \u003c/p>\n\u003cfigure id=\"attachment_66941\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\" alt=\"Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the culinary landscape evolved in the nine years you've lead food tours?\u003c/strong>\u003c/p>\n\u003cp>There's been great food in the Bay Area for decades, thanks to the California Cuisine movement a la \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and its many disciples. But I think there's lots more of it now and it has spread way beyond Berkeley's Gourmet Ghetto and San Francisco's Ferry Building. \u003c/p>\n\u003cp>\u003cstrong>Did you coin the term \"epicurean concierge\" and what does it mean to you?\u003c/strong>\u003c/p>\n\u003cp>When I worked for \u003cem>Gourmet\u003c/em> a colleague who worked for \u003cem>Vanity Fair\u003c/em> thought I should call myself an \"epicurean concierge.\" I love the title. You turn to a hotel concierge to find out about a region and what to do. Guests can turn to Edible Excursions guides to learn about the food scene here. That's one of the cool things about having your own business. You can call yourself whatever you want. \u003c/p>\n\u003cp>\u003cstrong>Why do you think there's so much interest now in the Bay Area in what we eat?\u003c/strong>\u003c/p>\n\u003cp>Bay Area people have been focused on what they eat for decades. In part, it has to do with our access to high quality ingredients year round growing within close proximity to the public. In recent years, the number of farmers' markets have grown so you can find a market six days a week. People aren't waiting for Saturday to head to the Ferry Plaza they're going to the Fillmore, Castro, Civic Center, Noe Valley and Glen Park. \u003c/p>\n\u003cp>Food TV, Instagram, Twitter, Facebook, Pinterest, Meetup and a slew of other social media have put a magnifying glass over what and where people eat. I get it. I love to look at food. I follow \u003ca href=\"http://instagram.com/offalchris#\">Chris Cosentino\u003c/a> of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> on Instagram to see what dishes he's prepared for his menu. He can make something like offal, which may not initially sound appealing, come to life with Gravenstein apples and toasted walnuts. I grew up with a dad who loved to take pictures of food. One of my favorite photos from my childhood is a plate of perfectly charred steak at \u003ca href=\"http://www.peterluger.com/brooklyn.cfm\">Peter Lugar's in Brooklyn\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\" alt=\"The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-66940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want guests to take away from a food tour?\u003c/strong>\u003c/p>\n\u003cp>People get so much more than food on an Edible Excursion tour. They also glean insights and information about the people making or growing the food, regional history, and local culture. Hopefully, that experience will help shape the way people shop for food or select a restaurant. \u003c/p>\n\u003cp>\u003cstrong>Who takes your tours?\u003c/strong>\u003c/p>\n\u003cp>Family, friends, and coworkers. Lawyers, builders, doctors, retired grandmas, finance people, high-school sweethearts, activists, and moms who met when their kids were in preschool but are now in college or married with kids of their own. We offer \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">sign-language tours to the deaf community\u003c/a> too. Some guests are just there to take it all in. Others think they are the world's foremost authorities about everything and want to share their knowledge with the rest of the group. As their guides, it's our job to manage the more challenging personalities so they're not interfering with other guests' experiences. Another typical personality we come across is someone who just can't get enough info and fires off question after question. It's great to have engaged customers but we're on a tight timeline so we know how to move things along gently so as not to offend or dismiss anyone. \u003c/p>\n\u003cfigure id=\"attachment_67069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\" alt=\"Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What qualities do you look for in a guide?\u003c/strong>\u003c/p>\n\u003cp>A genuine desire to educate guests about the local food scene and the surrounding community. A great anticipator: A person who has a calm and collected demeanor in the face of disaster and difficult personalities who can adapt depending on the group, weather, or what's going on for our partner businesses. Someone who can build a strong rapport with guests and merchants. There's definitely a performance aspect to it: A guide needs to be on for three hours, even when most peoples' attention spans wane around the 30 minute mark. That's why we keep things moving.\u003c/p>\n\u003cp>\u003cstrong>What's next for Edible Excursions?\u003c/strong>\u003c/p>\n\u003cp>New tours, in no particular order: A San Francisco Cocktail Tour: The drinks menu has become an increasingly creative place and we want to spotlight the bartenders who are crafting these specialty sips. And, maybe because I'm a mom, I really look forward to a cocktail at the end of the day. More Oakland tours, in Uptown, Old Oakland, and beyond because the food scene there is exploding. There's incredible local pride along with a lot of chefs who might have opened in San Francisco who are heading to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/\">Oakland\u003c/a> instead. It's perhaps the most exciting and talked about food scene locally. And Dogpatch in the city, because it's a hidden gem yet to get the attention it deserves. \u003c/p>\n\u003cp>I also want to offer culinary excursions for young families. So many kids are picky eaters and I think if they're given a fun way to explore other foods and flavors they might buy into it. Kids who are picky are more likely to try new things if the idea doesn't originate from their parents. Food tours are a great thing to do with terrible teens too; food really does help break down barriers and connect people.\u003c/p>\n\u003cp>\u003cstrong>If you could choose ahead, what would your Last Supper look like?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I could see going out with a smile after eating a Reuben sandwich from \u003ca href=\"http://stagslunchette.com/\">Stag's Lunchette\u003c/a>. But I'd need some clean greens on the side for a balance so maybe steamed broccoli rabe too. Oh, and a tequila cocktail to round out the mix.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/66849/bay-area-food-tours-behind-the-scenes-with-edible-excursions-founder-lisa-rogovin","authors":["5125"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1146","bayareabites_1246","bayareabites_1875","bayareabites_1807","bayareabites_90","bayareabites_181"],"tags":["bayareabites_9996","bayareabites_12125","bayareabites_12121","bayareabites_1883","bayareabites_10964","bayareabites_4190","bayareabites_12123","bayareabites_9142","bayareabites_12126","bayareabites_8869","bayareabites_11449","bayareabites_2788","bayareabites_9108","bayareabites_10523","bayareabites_9144","bayareabites_12120","bayareabites_12128","bayareabites_12127","bayareabites_12124","bayareabites_9765","bayareabites_10313","bayareabites_9966","bayareabites_8925","bayareabites_10293","bayareabites_12122"],"featImg":"bayareabites_67078","label":"bayareabites"},"bayareabites_25770":{"type":"posts","id":"bayareabites_25770","meta":{"index":"posts_1591205157","site":"bayareabites","id":"25770","score":null,"sort":[1301583619000]},"guestAuthors":[],"slug":"life-after-gourmet-is-good-a-chat-with-ruth-reichl","title":"Life After Gourmet is Good: A Chat With Ruth Reichl","publishDate":1301583619,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25777\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Ruth-Reichl-Photo300.jpg\" alt=\"Ruth Reichl. Photo: Fiona Aboud\" title=\"Ruth Reichl. Photo: Fiona Aboud\" width=\"300\" height=\"450\" class=\"size-full wp-image-25777\">\u003cfigcaption class=\"wp-caption-text\">Ruth Reichl. Photo: Fiona Aboud\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> is one of the most influential names in food. Her storied career includes stints at the Los Angeles Times as a restaurant critic and food editor, as well as the restaurant critic for the New York Times. She is also the author of five \u003ca href=\"http://www.ruthreichl.com/books.html\">bestselling books\u003c/a>, the recipient of six \u003ca href=\"http://www.jamesbeard.org/index.php?q=news_and_features_reichl_interview\">James Beard Awards\u003c/a>, and spent 10 years as the Editor-in-chief of the now defunct \u003ca href=\"http://www.gourmet.com/magazine\">Gourmet magazine\u003c/a>.\u003c/p>\n\u003cp>But as any resilient woman will tell you, when one door closes, a few other doors open. She’s now an editor-at-large for the mega-publisher, Random House, is currently writing three new books, and on April 6th, will make her debut as one of the new judges on\u003ca href=\"http://www.bravotv.com/top-chef-masters/season-3/videos/meet-ruth-reichl\"> Top Chef Masters\u003c/a>.\u003c/p>\n\u003cp>She was kind enough to carve out some time to chat with me while on a recent trip to Palo Alto for a speaking engagement. I asked her about how life has changed since the closing of Gourmet magazine, how she feels about food bloggers, and what she really thinks about \u003ca href=\"https://twitter.com/#!/RuthBourdain\">Ruth Bourdain\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What was life like after Gourmet magazine shut its doors?\u003c/strong>\u003cbr>\nRUTH: At first I thought, “Oh my God, I’ll never have another job!” and I immediately made a deal to write three books, which I’m working on, and that’s great. I’m finishing my first fiction novel, and I promised to write a cookbook and then a memoir about my time at Gourmet and its closing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But then about eight months after the magazine closed, I was literally getting a job offer a day. The most interesting is one I can’t talk about. Let’s just say it’ll be the food magazine of my dreams. I’m very lucky. (NOTE: We know now that Ms. Reichl will be running the Gilt Groupe’s “\u003ca href=\"http://gilttaste.com/\">Gilt Taste\u003c/a>” website.)\u003c/p>\n\u003cp>ELAINE: \u003cstrong>And you’re going to be on Top Chef Masters! What made you want to take that offer?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I just thought it would be fun! I was kind of curious about how reality shows worked and it seemed like a learning experience. But I had already agreed to be a fellow at Dartmouth, so I’m not in every single episode. \u003c/p>\n\u003cp>ELAINE: \u003cstrong>What was the experience like?\u003c/strong> \u003c/p>\n\u003cp>RUTH: Top Chef Masters was such a surprise. They could not have been more passionate and respectful of the chefs, judges, guests and I loved every minute of it. And they take it all very seriously. I thought the judges would surely have to lean on the producers to make the decisions about who gets cut, and the producer probably would’ve liked a different outcome in some cases, but I never heard it from them. \u003c/p>\n\u003cp>And Curtis Stone (the new host) is so good looking, you’d think he had to be an idiot. But he’s so smart and has a heart of gold. He’s honestly one of the sweetest people I’ve ever met. He insisted on cooking for the entire crew a multi-course meal after the show wrapped. He’s totally for real. I was so sorry when it was all over. It felt like family. You really get to know everyone. It’s very intimate.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What are your thoughts on the new Gourmet Live app for the iPad?\u003c/strong>\u003c/p>\n\u003cp>RUTH: …I’m not going to say. It is what it is.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What do you think about the new generation of food bloggers? Are they changing the landscape of food writing in general?\u003c/strong>\u003c/p>\n\u003cp>RUTH: A lot of them are really, really good. I think it’s changed for restaurant critiquing in particular. You can read 30 reviews and make up your mind yourself. A professional restaurant critic’s word shouldn’t matter that much. People should bring their own intelligence to it. What real criticism should do is give you a better way to appreciate food and give you the tools you need to enhance your experience, good or bad. And food bloggers have put the burden back on the professionals to be good educators and good writers, and maybe even be a little bit more humble about their own opinions.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>You’re fairly active on Twitter. Why do you use it?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I just don’t have time to keep up with so many blogs. But if someone I follow on Twitter tells me to read something on a blog, I will! I love the social and political aspects. There are people I don’t see much but I keep up with them on Twitter. And as a writer, I feel like there’s a voice that I didn’t know I had using \u003ca href=\"https://twitter.com/#!/ruthreichl\">Twitter\u003c/a>. There’s a real discipline to putting something into 140 characters. I’m trying to actually make a word picture in 140 characters and it’s been really fun for me. It turns out to be a very natural voice for me.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What do you think of Ruth Bourdain getting nominated for a James Beard Award this year for Humor?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I think it’s great! I agree with \u003ca href=\"http://blog.travelchannel.com/anthony-bourdain/read/the-mummys-tomb-and-ozark-noir/\">Tony Bourdain\u003c/a>! If we can’t have fun with food, what are we gonna have fun with? I hope he/she wins so they’ll have to get up and accept the award!\u003c/p>\n\u003cp>But I actually think it’s a “he,” and I don’t think it’s any of the people that have been talked about. I think all the theories about who this person is are all wrong.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>ELAINE: \u003cstrong>As a former Bay Area resident, what do you miss about the area?\u003c/strong>\u003cbr>\nRUTH: At the moment, if you go to the farmers market in New York there’s not much. In the Bay Area you’re spoiled with fresh produce year round. I really miss that. And there’s an incredible energy with farmers and food producers here. There’s a great artisan food community here that you don’t get anywhere else.\u003c/p>\n\n","blocks":[],"excerpt":"Ruth Reichl was kind enough to carve out some time to chat with me while on a recent trip to Palo Alto for a speaking engagement. I asked her about how life has changed since the closing of Gourmet magazine, how she feels about food bloggers, and what she really thinks about Ruth Bourdain.","status":"publish","parent":0,"modified":1528484733,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1053},"headData":{"title":"Life After Gourmet is Good: A Chat With Ruth Reichl | KQED","description":"Ruth Reichl was kind enough to carve out some time to chat with me while on a recent trip to Palo Alto for a speaking engagement. I asked her about how life has changed since the closing of Gourmet magazine, how she feels about food bloggers, and what she really thinks about Ruth Bourdain.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"25770 http://blogs.kqed.org/bayareabites/?p=25770","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/31/life-after-gourmet-is-good-a-chat-with-ruth-reichl/","disqusTitle":"Life After Gourmet is Good: A Chat With Ruth Reichl","path":"/bayareabites/25770/life-after-gourmet-is-good-a-chat-with-ruth-reichl","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25777\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Ruth-Reichl-Photo300.jpg\" alt=\"Ruth Reichl. Photo: Fiona Aboud\" title=\"Ruth Reichl. Photo: Fiona Aboud\" width=\"300\" height=\"450\" class=\"size-full wp-image-25777\">\u003cfigcaption class=\"wp-caption-text\">Ruth Reichl. Photo: Fiona Aboud\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> is one of the most influential names in food. Her storied career includes stints at the Los Angeles Times as a restaurant critic and food editor, as well as the restaurant critic for the New York Times. She is also the author of five \u003ca href=\"http://www.ruthreichl.com/books.html\">bestselling books\u003c/a>, the recipient of six \u003ca href=\"http://www.jamesbeard.org/index.php?q=news_and_features_reichl_interview\">James Beard Awards\u003c/a>, and spent 10 years as the Editor-in-chief of the now defunct \u003ca href=\"http://www.gourmet.com/magazine\">Gourmet magazine\u003c/a>.\u003c/p>\n\u003cp>But as any resilient woman will tell you, when one door closes, a few other doors open. She’s now an editor-at-large for the mega-publisher, Random House, is currently writing three new books, and on April 6th, will make her debut as one of the new judges on\u003ca href=\"http://www.bravotv.com/top-chef-masters/season-3/videos/meet-ruth-reichl\"> Top Chef Masters\u003c/a>.\u003c/p>\n\u003cp>She was kind enough to carve out some time to chat with me while on a recent trip to Palo Alto for a speaking engagement. I asked her about how life has changed since the closing of Gourmet magazine, how she feels about food bloggers, and what she really thinks about \u003ca href=\"https://twitter.com/#!/RuthBourdain\">Ruth Bourdain\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What was life like after Gourmet magazine shut its doors?\u003c/strong>\u003cbr>\nRUTH: At first I thought, “Oh my God, I’ll never have another job!” and I immediately made a deal to write three books, which I’m working on, and that’s great. I’m finishing my first fiction novel, and I promised to write a cookbook and then a memoir about my time at Gourmet and its closing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But then about eight months after the magazine closed, I was literally getting a job offer a day. The most interesting is one I can’t talk about. Let’s just say it’ll be the food magazine of my dreams. I’m very lucky. (NOTE: We know now that Ms. Reichl will be running the Gilt Groupe’s “\u003ca href=\"http://gilttaste.com/\">Gilt Taste\u003c/a>” website.)\u003c/p>\n\u003cp>ELAINE: \u003cstrong>And you’re going to be on Top Chef Masters! What made you want to take that offer?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I just thought it would be fun! I was kind of curious about how reality shows worked and it seemed like a learning experience. But I had already agreed to be a fellow at Dartmouth, so I’m not in every single episode. \u003c/p>\n\u003cp>ELAINE: \u003cstrong>What was the experience like?\u003c/strong> \u003c/p>\n\u003cp>RUTH: Top Chef Masters was such a surprise. They could not have been more passionate and respectful of the chefs, judges, guests and I loved every minute of it. And they take it all very seriously. I thought the judges would surely have to lean on the producers to make the decisions about who gets cut, and the producer probably would’ve liked a different outcome in some cases, but I never heard it from them. \u003c/p>\n\u003cp>And Curtis Stone (the new host) is so good looking, you’d think he had to be an idiot. But he’s so smart and has a heart of gold. He’s honestly one of the sweetest people I’ve ever met. He insisted on cooking for the entire crew a multi-course meal after the show wrapped. He’s totally for real. I was so sorry when it was all over. It felt like family. You really get to know everyone. It’s very intimate.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What are your thoughts on the new Gourmet Live app for the iPad?\u003c/strong>\u003c/p>\n\u003cp>RUTH: …I’m not going to say. It is what it is.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What do you think about the new generation of food bloggers? Are they changing the landscape of food writing in general?\u003c/strong>\u003c/p>\n\u003cp>RUTH: A lot of them are really, really good. I think it’s changed for restaurant critiquing in particular. You can read 30 reviews and make up your mind yourself. A professional restaurant critic’s word shouldn’t matter that much. People should bring their own intelligence to it. What real criticism should do is give you a better way to appreciate food and give you the tools you need to enhance your experience, good or bad. And food bloggers have put the burden back on the professionals to be good educators and good writers, and maybe even be a little bit more humble about their own opinions.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>You’re fairly active on Twitter. Why do you use it?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I just don’t have time to keep up with so many blogs. But if someone I follow on Twitter tells me to read something on a blog, I will! I love the social and political aspects. There are people I don’t see much but I keep up with them on Twitter. And as a writer, I feel like there’s a voice that I didn’t know I had using \u003ca href=\"https://twitter.com/#!/ruthreichl\">Twitter\u003c/a>. There’s a real discipline to putting something into 140 characters. I’m trying to actually make a word picture in 140 characters and it’s been really fun for me. It turns out to be a very natural voice for me.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What do you think of Ruth Bourdain getting nominated for a James Beard Award this year for Humor?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I think it’s great! I agree with \u003ca href=\"http://blog.travelchannel.com/anthony-bourdain/read/the-mummys-tomb-and-ozark-noir/\">Tony Bourdain\u003c/a>! If we can’t have fun with food, what are we gonna have fun with? I hope he/she wins so they’ll have to get up and accept the award!\u003c/p>\n\u003cp>But I actually think it’s a “he,” and I don’t think it’s any of the people that have been talked about. I think all the theories about who this person is are all wrong.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>ELAINE: \u003cstrong>As a former Bay Area resident, what do you miss about the area?\u003c/strong>\u003cbr>\nRUTH: At the moment, if you go to the farmers market in New York there’s not much. In the Bay Area you’re spoiled with fresh produce year round. I really miss that. And there’s an incredible energy with farmers and food producers here. There’s a great artisan food community here that you don’t get anywhere else.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/25770/life-after-gourmet-is-good-a-chat-with-ruth-reichl","authors":["5127"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_2407","bayareabites_2090"],"tags":["bayareabites_2213","bayareabites_9165","bayareabites_2154","bayareabites_2788","bayareabites_130","bayareabites_3745","bayareabites_2153","bayareabites_9164"],"featImg":"bayareabites_25777","label":"bayareabites"},"bayareabites_7211":{"type":"posts","id":"bayareabites_7211","meta":{"index":"posts_1591205157","site":"bayareabites","id":"7211","score":null,"sort":[1254760671000]},"guestAuthors":[],"slug":"forum-ruth-reichls-new-cookbook-gourmet-today","title":"Forum: Ruth Reichl's New Cookbook: Gourmet Today","publishDate":1254760671,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/ruthreichl-248x140.jpg\" alt=\"Ruth Reichl\" title=\"Ruth Reichl\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-7215\">Ruth Reichl, editor-in-chief of Gourmet Magazine and former New York Times restaurant critic, joined Forum Tue, Sept. 29, 2009 to discuss her latest cookbook, \"Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen.\" Reichl has been honored with four James Beard Awards. Her other books include \"Not Becoming My Mother: And Other Things She Taught Me Along the Way.\" \u003cbr clear=\"all\">\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R909291000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R909291000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny \u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Ruth Reichl, author, editor-in-chief of Gourmet Magazine and former New York Times restaurant critic \u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong> About the book \u003ca href=\"http://www.amazon.com/Gourmet-Today-All-New-Recipes-Contemporary/dp/0618610189/kqedorg20\">\"Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen.\"\u003c/a> at Amazon.com\u003c/p>\n\u003cp>Explore and buy \u003ca href=\"http://www.amazon.com/Ruth-Reichl/e/B000AQ403C\">Ruth Reichl's books on Amazon.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Not-Becoming-My-Mother-Things/dp/1594202168/kqedorg20\">\"Not Becoming My Mother: And Other Things She Taught Me Along the Way.\"\u003c/a> at Amazon.com.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/11/kqed-forum-ruth-reichl/\">Listen to Ruth Reichl discuss this book\u003c/a> on a previous Forum. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Follow Ruth Reichl on Twitter \u003ca href=\"http://twitter.com/ruthreichl\">@ruthreichl\u003c/a>\u003cbr>\nFollow Gourmet on Twitter \u003ca href=\"http://twitter.com/gourmet\">@gourmet\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gourmet.com/\">Gourmet.com\u003c/a> website \u003c/p>\n\n","blocks":[],"excerpt":"Ruth Reichl, editor-in-chief of Gourmet Magazine and former New York Times restaurant critic, joined Forum Tue, Sept. 29, 2009 to discuss her latest cookbook, \"Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen.\" Reichl has been honored with four James Beard Awards. Her other books include \"Not Becoming My Mother: And Other Things She Taught Me Along the Way.\" \r\n\r\n","status":"publish","parent":0,"modified":1262113378,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":159},"headData":{"title":"Forum: Ruth Reichl's New Cookbook: Gourmet Today | KQED","description":"Ruth Reichl, editor-in-chief of Gourmet Magazine and former New York Times restaurant critic, joined Forum Tue, Sept. 29, 2009 to discuss her latest cookbook, "Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen." Reichl has been honored with four James Beard Awards. Her other books include "Not Becoming My Mother: And Other Things She Taught Me Along the Way." \r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"7211 http://blogs.kqed.org/bayareabites/?p=7211","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/10/05/forum-ruth-reichls-new-cookbook-gourmet-today/","disqusTitle":"Forum: Ruth Reichl's New Cookbook: Gourmet Today","path":"/bayareabites/7211/forum-ruth-reichls-new-cookbook-gourmet-today","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/ruthreichl-248x140.jpg\" alt=\"Ruth Reichl\" title=\"Ruth Reichl\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-7215\">Ruth Reichl, editor-in-chief of Gourmet Magazine and former New York Times restaurant critic, joined Forum Tue, Sept. 29, 2009 to discuss her latest cookbook, \"Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen.\" Reichl has been honored with four James Beard Awards. Her other books include \"Not Becoming My Mother: And Other Things She Taught Me Along the Way.\" \u003cbr clear=\"all\">\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R909291000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R909291000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny \u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Ruth Reichl, author, editor-in-chief of Gourmet Magazine and former New York Times restaurant critic \u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong> About the book \u003ca href=\"http://www.amazon.com/Gourmet-Today-All-New-Recipes-Contemporary/dp/0618610189/kqedorg20\">\"Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen.\"\u003c/a> at Amazon.com\u003c/p>\n\u003cp>Explore and buy \u003ca href=\"http://www.amazon.com/Ruth-Reichl/e/B000AQ403C\">Ruth Reichl's books on Amazon.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Not-Becoming-My-Mother-Things/dp/1594202168/kqedorg20\">\"Not Becoming My Mother: And Other Things She Taught Me Along the Way.\"\u003c/a> at Amazon.com.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/11/kqed-forum-ruth-reichl/\">Listen to Ruth Reichl discuss this book\u003c/a> on a previous Forum. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Follow Ruth Reichl on Twitter \u003ca href=\"http://twitter.com/ruthreichl\">@ruthreichl\u003c/a>\u003cbr>\nFollow Gourmet on Twitter \u003ca href=\"http://twitter.com/gourmet\">@gourmet\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gourmet.com/\">Gourmet.com\u003c/a> website \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/7211/forum-ruth-reichls-new-cookbook-gourmet-today","authors":["5014"],"categories":["bayareabites_2254","bayareabites_588"],"tags":["bayareabites_2789","bayareabites_2154","bayareabites_2788","bayareabites_640","bayareabites_2153"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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