When Ruth Reichl was the Restaurant Critic of the New York Times, she dressed up in disguises like Chloe the sexy blond and Heddy the bag lady to fool anyone who might recognize her at upscale restaurants like Le Cirque. Reichl has written 8 books about her relationship with food including her latest “Save Me the Plums.” I went to see Reichl in her home in upstate New York where she told me about what happened when the ax fell on Gourmet Magazine and she lost her job as Editor of one of the last iconic food magazines on the planet. Now What?” was produced with help from Stephanie Hou, Steve Zimmer and Gabe Zimmer. Audio production is by Nick Ciavatta.
