In a Q&A session where she also discusses how The New Yorker will never die and Jon Stewart's Gourmet bit, Ruth Reichl explains who will be making money on the upcoming Gourmet cookbook that she promoting: "Condé Nast. I’m not making a penny. I did it as part of my job, and it’s a book I’m really proud of." [NYT]
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#MeToo, Still
Five years after I went public with my #MeToo experiences in the restaurant industry, has anything really changed?