Readers of Content,
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We’re back at Farm.One with a special M.F.K. Fisher themed evening, in honor of Picador’s new editions of the books in her Art of Eating Series: How to Cook a Wolf, An Alphabet for Gourmets, The Gastronomical Me, Serve It Forth, and Consider the Oyster. We’ll be joined by food writers Ruth Reichl, Sohla El-Waylly, and Eric Kim, who’ll be reading some of their favorite Fisher passages with us. Come join us for reading, bites, drinks, and conversation!​
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Ruth Reichl is the best-selling author of seven books. She was Editor in Chief of Gourmet Magazine from 1999 to 2009. Before that she was the restaurant critic of both The New York Times (1993–1999) and the Los Angeles Times (1984–1993), where she was also named food editor. As co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. She has been honored with six James Beard Awards, was named Adweek’s Editor of the Year, and was the recipient of the Missouri Honor Medal for Distinguished Service and the Matrix Award for Magazines.
Sohla El-Waylly is a culinary creator, writer, video producer, and community advocate who has been featured in The New York Times and Bon Appétit and on Food52 and Serious Eats*.* Her on-camera credits include starring in HBO Max’s The Big Brunch and The History Channel’s Ancient Recipes with Sohla. She studied at the Culinary Institute of America in Hyde Park before training at various New York City restaurants such as Del Posto, Atera, and Battersby.
Eric Kim is a New York Times food columnist and essayist born and raised in Atlanta, Georgia. His debut cookbook, Korean American: Food That Tastes Like Home (Clarkson Potter, 2022), was an instant New York Times Best Seller. A former digital manager for the Food Network and contributing editor for Saveur magazine, he now hosts regular videos on NYT Cooking’s YouTube channel and writes a monthly column for The New York Times’ Food section. His collection of essays, Spaghetti Junction, is forthcoming from Crown Publishing.​
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Each ticket includes three small dishes inspired by the passages and one complimentary drink. Additional drinks will be available for purchase. Seating is communal and first-come, so if you have a group be sure to get there early to save a spot!
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Our friends Sammi and Olivia of Cocktails in Color will be mixing up cocktails inspired by our three authors’ books, so you’ll want to make room for a couple! And our friends at Books are Magic will be with us selling books, so come ready to pick up a few copies.
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We do have a handful of seats reserved for sliding-scale admission to keep these events as financially accessible as possible. Please let us know if this ticket price is prohibitive for you and we’ll find a way to get you a seat at the table. These sliding scale seats are limited, so please be thoughtful about your resources and needs when making a request.
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For more information on physical accessibility at Farm.One or any other questions, please write us at biscuits@tablesofcontents.org.
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We can accommodate gluten-free and vegetarian diets with advance notice. If you have other restrictions or aversions you are of course still encouraged to attend, you just may not be able to partake in every course. Please be sure to notify us of any serious allergies in advance and remind us at the event.
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Doors will open at 6:40 so feel free to come a few minutes early to grab a drink and get settled. See you all October 26th at Farm.One
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—TOC