Last night while many people were watching the Giants win the first game of the World Series, I was sitting in a comfy aisle seat at the Herbst Theater listening to Ruth Reichl and Michael Bittman. Two notable and quotable authors talked with Steven Winn about cooking, restaurants, food and food policy.
Here are a few of their thoughts.
Bittman: Many claim they’re too busy to cook while watching others cook on TV.
Reichl: At Gourmet, we struggled with it all the time (recording the actual recipe cooking time). How honest should we be?
Reichl: The first place you can show off your wealth (as an immigrant) is with food.
Bittman: Americans kills 10 billion animals a year.
Reichl: I am not a huge eater. I taste things. I eat slowly. (In response to the question about how she stayed so thin as a restaurant critic.)
Reichl: As a restaurant critic you become a mindful eater.
Reichl: If I could do two things in America (to stop obesity), I’d get rid of sodas and have everyone cook from scratch.
Bittman: My newest fantasy: develop a civilian cooking corps (CCC) of people who would cook for those who couldn’t or didn’t have time.
Reichl: We will start community kitchens recreating extended families. (In response to the question about her fantasy.)
Reichl: The history of American cuisine is the history of immigration.
Any thoughts? Responses? Ideas? Conclusions? Feel free to speak up.
And the photo is mine. From our recent trip to Greece.