New York Food City with Alexander Smalls, Ruth Reichl, and Jane Ziegelman in conversation with Julia Moskin

New York’s food history isn’t just about its iconic dishes and institutions—it’s one that’s shaped just as much by migration, labor, race, neighborhood change, and the everyday meals made in home kitchens and restaurants. In this two-hour conversation, Alexander Smalls, Ruth Reichl, and Jane Ziegelman join moderator and New York Times journalist Julia Moskin to explore how the city’s culinary identity has been formed, contested, and reimagined over time, in all five boroughs. This event is part of a speaker series curated by Kitchen Arts & Letters, an Upper East Side cookbook store hosting their first ever downtown pop-up throughout the summer.