83 Comments

You are now my advent calendar.

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Young food writer here! I am elated to read more about your story and learn from you through this series.

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This's going to be the best Christmas present ever. Thank you Ruth. ❤️

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What a lovely gift to all of us. Thank you Ruth - I’m looking forward to reading your newsletters!

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GUSHING over this new project of yours <3 As always, thank you so much for sharing.

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Feels so good to hear from you again

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Welcome back.

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Good to see you back in the headlines, Ruth. Good luck and have fun here at Substack, where in your honor I've just resurrected our 2006 Q&A on 'The politics of food' for my 'Clips & Q&As' archive. https://clips.substack.com/p/ruth-reichl-cooks-her-food-at-substack

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I'm the creator/lead admin of Fort Worth Foodies on Facebook (https://www.facebook.com/groups/fortworthfoodies)...65,600 members and growing. I was delighted to provide my members the link to your works and I share their eager anticipation of the brilliant content you always provide. We are of the same generation and your glimpses of the past take me right back there as if I was in a pneumatic tube. They are remembrances that deserve to be so eloquently preserved. Thank you for doing just that.

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Thank you Ruth. I think about you often, and cherish all my Gourmet magazines. Keep sharing your food experiences with usall.

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"I had no training — as a writer, a cook, or a recipe developer." Beautiful. You followed your passion and brought it to life.

Also - the archives! What a thrill, thank you for sharing them with us. The joy of hunting through someone's attic, minus the dust.

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Oh my word, these vintage menus are going to be major design inspirations!

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Thank you, thank you, thank you. This is so much fun!

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The sourcing, preparation and enjoyment of food ring true with

RR and MFKF.

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You are a wonderful woman and writer so good luck

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Thank you so much for this newsletter! I loved Delicious! and Tender to the Bone and Comfort me with Apples. You are so inspirational. I'll read every post you write.

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