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The Provost's Lecture Series brings prominent scientists, acclaimed writers and key policymakers to Oregon State University to present on matters of national and international importance. The series is a project of the office of the Provost and other OSU partners.
Chef, food writer, and producer, and host Ruth Reichl, will be the speaker will discuss "American Food Now: How We Became a Nation of Foodies." Most recognizable as a writer and editor, Reichl was the Editor-in-Chief of Gourmet Magazine for ten years until its closing. Before that she was the restaurant critic of The New York Times from 1993-1999 and both the restaurant critic and food editor of the Los Angeles Times from 1984-1993.
Doors open at 6:30, program will be followed by a book signing.