Fearrington Barn

When Ruth Reichl lost her job as 'Gourmet' editor-in-chief, she turned to, and found joy in, cooking.
Timothy Krause / Flickr Creative Commons

When Gourmet magazine, shut down six years ago this month, editor-in-chief Ruth Reichl was devastated.

The former Los Angeles Times food editor and New York Times restaurant critic did not know what to do next. Lost and uncertain about her future, Reichl returned to the one simple passion that always brought her joy: cooking. 

Judy Wicks
Gene Smirnov

For most entrepreneurs, finding a competitive advantage means a way to beat out the competition. But for restaurateur Judy Wicks, discovering how much clients embraced her sustainable practices made her want to share them with other restaurants.

Host Frank Stasio talks with entrepreneur and author Judy Wicks about her book, “Good Morning, Beautiful Business” (Chelsea Green Publishing/2013) and her ideas about the potential for a compassionate economy.