Provost's Lecture Featuring Ruth Reichl

Ruth Reichl with Michael Morrissey ’83, Director of OSU’s Food Innovation Center in Portland
More than 60 representatives from Portland’s food scene visited with Ruth Reichl at OSU’s Food Innovation Center.
Eater Portland editor Mattie John Bamman, Maureen Hidalgo, Elizabeth Roberts, Haehee Joung-Phillips, Ruth Reichl, and Feast Portland co-founder Mike Thelin
Ruth Reichl with Celia ’76 and Ken Austin ’76
Eric ’86 and Carrie Thompson with Ruth Reichl
Reichl visits with OSU students from various food science programs.
Katherine Ford Durant ’61 of Durant Vineyards, cookbook author Janie Hibler, Cecilia Ritter-James and Jessica Ritter of Wild Pear
OSU President Ed Ray, Sara Rothschild, OSU Foundation CEO and President Mike Goodwin
Sally ’61 and Neil Plumley ’61 with Ruth Reichl
Nearly 800 people attended the Ruth Reichl lecture on the OSU campus.
Jason Ball, dulse researcher with OSU’s Food Innovation Center, Geoffrey ’89 and Melody Latham ’90
Leather Storrs of Noble Rot, Lisa Herlinger of Ruby Jewel Ice Cream, and Scott Ketterman, co-founder of Crown Paella
Reichl visits with Corvallis President’s Circle guests, including Carmen Ford Phillips ’59.
Reichl signed books after both Portland and Corvallis events.

Picture a competitive surfer.

Now be honest: You didn’t picture an Oregonian, right? And not the high-achieving recipient of OSU’s most prestigious merit scholarship.

That’s OK. Logan Weeks ’18, didn’t see this wave coming either.

"American Food Now: How We Became a Nation of Foodies"

OSU President's Circle members and university friends came together on February 17 for an engaging evening with Ruth Reichl, renowned food writer and chef. More than 165 OSU Foundation guests gathered in the CH2M HILL Alumni Center for a reception with Reichl prior to her lecture.

View, download, and share more photos from Reichl's visit to OSU.

Reichl visited with Oregon's top chefs and food innovators at OSU's Food Innovation Center on Tuesday, February 16, before traveling to Corvallis to spend time with students and faculty and delivering a public lecture on Wednesday. At the President's Circle reception, she discussed the broad “soil to shelf” scope of the OSU's work with food production, innovation, and marketing and mentioned how impressed she was with Oregon State University students saying, “They really want to change the world. Something happened to them at this university that lit a fire under them. After seeing these students, I feel a lot better. I’m honored to be here and be just a little bit a part of it.”

The recipient of six James Beard Awards, Reichl has hosted three Food Network specials—"Eating Out Loud"—that covered her culinary exploits in New York, San Francisco, and Miami, and she has served as a judge on Bravo's "Top Chef Masters." Her PBS show, "Gourmet's Adventures with Ruth," highlighted the best cooking schools on five continents.

Reichl has written a number of books including her memoir, Garlic and Sapphires: The Secret Life of a Critic in Disguise, which recounts her adventures as the restaurant critic for The New York Times and is set to become a full-length movie. Her first novel, Delicious!, debuted at #11 on The New York Times Best Sellers list in May 2014. She most recently released My Kitchen Year: 136 Recipes that Saved My Life in September 2015.

The Provost's Lecture Series is a partnership between the Office of the Provost and the OSU Foundation. Reichl's visit was also supported by the Wait and Lois Rising endowment and the College of Agricultural Sciences.

The Provost's Lecture Series brings renowned speakers to the OSU community to engage in thought-provoking discussions on topics of cultural and global significance.

OSU is a leader in food innovation, safety, and Oregon's local food scene

The Department of Food Science and Technology within Oregon State's College of Agricultural Sciences was recently rated among the top five in the country and is the first university program in the nation with a working research winery, brewery, and distillery. Cheese and beer developed by these students have won top awards, competing with commercial products nationally and internationally.

Oregon State University will administer a new $1.2 million center - one of four new regional hubs across the country - as part of a federal government initiative that aims to help small and midsized farms and food processors in 13 western states prevent foodborne illnesses.

OSU's Food Innovation Center located in Portland provides invaluable resources to Northwest producers, processors, marketers, and entrepreneurs looking to bring to market or improve their food products. One of the FIC's most recent food sensations features OSU's patented seaweed, dulse. OSU and New Seasons Market created a tangy and versatile Asian-style dressing and marinade featuring dulse.

Food Innovation Center Research Chef Jason Ball was interviewed on KATU’s morning show, AM Northwest, where he showcased Oregon fruits and vegetables with two original recipes, Oregon Root Veggie Soup and a sweet Blueberry/Cranberry Hand Pie. His segment can be seen on Celebrate Oregon Agriculture's blog.

Beaver Nation will have the chance to enjoy Oregon's award-winning beer, wine, and culinary delights during OSU home football games thanks to the newest feature of Reser Stadium, the Terrace. This 13,000-square-foot area located inside the stadium adjoining the expanded Valley Football Center and overlooking the north endzone will offer food, beer, and wine that have direct ties to the state of Oregon and Oregon State University.

For more information about the thriving relationship between OSU's College of Agricultural Sciences and Oregon's rapidly growing food and beverage industries, please sign up for The Source.