The School of the New American Farmstead at Sterling College is proud to announce that bestselling author, renowned national food writer, and critic Ruth Reichl will discuss her latest cookbook My Kitchen Year at the environmental stewardship college.

In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. “I did what I always do when I’m confused, lonely, or frightened,” she wrote. “I disappeared into the kitchen.”

The cookbook that emerged from that time, My Kitchen Year, follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking.

Reichl will discuss the book and other topics in an interview with food media expert Clark Wolf. There will be a Q&A session and a book signing afterwards. The talk is on Tuesday, May 24, at 7 p.m. at Common House on the Sterling College campus.

Reichl and Wolf are both instructors for the School of the New American Farmstead course “Food Writing from the Farm.” Reichl is the author of a novel and several memoirs. She is the recipient of six James Beard Awards. The awards, considered the highest honor for food industry professionals in America, cover all aspects of the food industry, including cookbook authors and food journalists; chefs and restaurants; and restaurant designers and architects.

Wolf has more than 30 years experience in the food industry and is the founder and President of the Clark Wolf Company. He is a columnist for, has created and hosted two broadcast television series, and currently co-hosts the weekly radio program “At the Table with Clark Wolf.” He was inducted into the Hall of Fame of the James Beard Foundation in 2009.

This event is free and open to the public.


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