Three Ingredients on restaurant critic anonymity and the Thomas Keller incident
Nancy and Laurie share a screen from Nancy’s home in Umbria and join Ruth in New York for this live and unedited conversation. Their talk ranges from the current state of restaurant criticism to different party throwing styles. Does Ruth really use paper plates? What’s Nancy’s favorite American cheese for hamburgers. And Laurie explains why sometimes helping out at the grill requires an umbrella. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com
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Three Ingredients Talk About Charlie Trotter
Charlie was famous for, among other things, a vegetable-forward menu and pioneering a new tasting menu every day. His restaurant is about to reopen. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com
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Three Ingredients, Unedited
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com
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Three Ingredients Raw: Live and Unedited
The hiatus is over. Ruth Reichl, Nancy Silverton and Laurie Ochoa are firing up Three Ingredients again. This season, we’re going live and mostly unedited. You’ll notice some rough edges in this first return episode as our cameras go live before Nancy has a chance to take her seat, Ruth gets a phone call that turns off her camera and Laurie’s phone overheats three times during the session. But with no advance notice, some 350 of you joined our live test session so we’re posting this for everyone to listen in. Thanks to our subscribers, who asked for more Three Ingredients and were patient during our break. We’re planning more live sessions, this time with more advance notice and a different phone for Laurie. Watch your Substack messages for a heads-up about our next Three Ingredients live episode. We’d love for you to join and send us questions. Thanks for listening to Three Ingredients! Subscribe to receive new posts. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com
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Hospital Food: Why is it so Bad?
Why are the sickest people in our country being served the worst food?Not content to limit our complaints to hospital food, we move on to school food. Shouldn’t it be better? Can we fix it? Let’s talk about it in this bonus episode of “Three Ingredients.”And should you care to read the article Ruth wrote about school food in 1978 for New West magazine, there’s a copy in this Dec. 2021 edition of Ruth’s Substack newsletter La Briffe. Also, find the story Laurie mentions by Jenn Harris on Los Angeles schools trying to introduce items like kung pao chicken and “walking tacos” for kids at 1,000 different schools at latimes.com/food.Three Ingredients is a reader-supported publication. To receive new posts as they are released, consider becoming a free or paid subscriber at https://threeingredients.substack.com/ This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com
Join Nancy Silverton, Laurie Ochoa and Ruth Reichl in truly delicious conversations about food. Bonus content and community at threeingredients.substack.com. threeingredients.substack.com
Ireland