John (Doc) Willoughby was Executive Editor of magazine for nine years during Ruth Reichl’s tenure at the magazine. Today he is Editorial Director for Magazines at Boston Common Press, publisher of and . He also co-authored a monthly column in the New York Dining section for seven years, and for two years wrote their “Power Ingredients” column. John has taught graduate-level courses in food writing at Boston University and the Radcliffe Seminars at Harvard College and together with Chris Schlesinger has written nine cookbooks, including the award-winning and
Ruth Reichl is the bestselling author of the memoirs Tender at the Bone and Comfort Me with Apples and the novel Delicious! She was editor in chief of Gourmet magazine for ten years. She lives in New York City with her husband, son, and two cats.
Ruth Reichl, former New York Times Restaurant Critic and Editor-in-Chief of the now defunct Gourmet Magazine, wrote “My Kitchen Year” as a way to heal herself through cooking. Photo credit: Mikkel Vang.