My Lunch with Pete ...
Wells, former longtime chief restaurant critic for The New York Times.
One of the best parts of teaching a graduate level course at NYU in food journalism is that I have an excuse to invite some of the most important journalists in the food world to class. The young journalists get to learn from prominent working scribes and I get to learn from them, too!
In the past I’ve had the wonderful Ruth Reichl, Kim Severson, Amanda Hesser, NY Magazine’s Grub Street editor, Alan Sytsma, US of Arugula author David Kamp, and I even drag my wife, Ann Hood, when we’re studying and writing the personal essay (see her Kitchen Yarns).
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