A newsletter about cooking, eating and making life more delicious.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 1729 | Founded | 5 years ago | Last Issue | 8 days ago |
| Active | |||||
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ruthreichl.substack.comLatest Issues
The Future of Food Circa 1976
I just found this magazine, which was published fifty years ago, on my bookshelf. In September 1976 Scientific American, the oldest continuously published magazine in the United States, devoted an entire issue to Food and Agriculture.
It’s...
Umbria is Having Its Moment
Umbria is having its moment.
The entire region has a chip on its shoulder: as a restaurateur in Orvieto told me the other day, “In Tuscany, they take credit for everything. But here in Umbria, we are more real.”
He has a point. Umbria has...
Women in the Kitchen...
Ran into Mary Sue Milliken in Panicale the other night…. she’s in Italy leading a bike tour.
Of course she is.
She is the most remarkable woman. At the age of 68 she thinks nothing of traversing 50 miles of steep Italian hills before ho...
When the Napa Valley was Young
In the seventies people who lived in the Napa Valley would tell you that the sidewalks rolled up at six - and they liked it that way. Then the big money discovered Wine Country and everything changed.
Meanwhile, back in San Francisco….
La...
When Restaurants Were Fun
The recent release of the film Top of the World (about the restaurant that surveyed New York from the 107th floor of the World Trade Center), got me thinking about the late Joe Baum. He virtually reinvented the American restaurant. Joe was...
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