Restaurateur and edible schoolyards champion Alice Waters and former Gourmet editor-in-chief, celebrated food writer and all-around American culinary voice Ruth Reichl met at the Apple Store last week to discuss Waters’s new book The Art of Simple Food II.
The interview rounded off with both lamenting reports that the San Francisco Chronicle would be discontinuing (update: or at least repositioning) their award-winning food section. At which point Reichl proclaimed, “It’s why the Edible magazines are so brilliant, because they’re local,” referring to Edible’s advertising model as a venue for local and regional producers to reach their food-loving neighbors.
“Right,” agreed Waters.
“They can rely on restaurant advertising and little stores. And newspapers and national magazines can’t do that,” Reichl concluded.
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