Ruth Reichl Will Write a Substack Newsletter

Ruth Reichl has practiced food journalism in nearly every form imaginable. She’s gone from a job as restaurant critic at a weekly California magazine to a similar post at The New York Times. She’s held the top editing spot at Gourmet magazine, written memoirs, produced television shows and once served as editorial adviser to Gilt…

A Cookie as Big as the Ritz

It was a cookie to share at a time when community was hoped for but rarely possible. When I was in Paris this summer, I went to Le Comptoir and bought a long, slender, rectangular croissant arranged in a box that could have held a skinny hot dog. It was a new reading of the…

How Exercise May Support the Aging Brain

Rodent exercise also slows or halts aging-related declines in the animals’ brains, studies show, in part by strengthening specialized cells called microglia. Little understood until recently, microglial cells are now known to be the brain’s resident immune cells and hall monitors. They watch for signs of waning neuronal health and, when cells in decline are…