Rachel Leah Blumenthal on Muck Rack

Rachel Leah Blumenthal

Verified
(She/Her)
Medford, United States
As seen in: Boston Magazine, MSN, Wiley Online Library, WBZ-TV (Boston, MA), Eater, Eater Boston, World Science Festival, Brattleboro Reformer, Bennington Banner, Executive Leaders Radio, Idaho Grain Magazine and
Covers:  restaurant reviews, local food, food, chefs, restaurant openings, local food movement, cooking, local restaurants
Doesn't Cover: products, liquor brands
Food editor of @bostonmagazine (former editor of @EaterBoston), lapsed science writer, occasional musician, cat person/plant person
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Rachel Leah Blumenthal’s Journalist Portfolio

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Jack Bishop and Dan Souza of Cook's Illustrated at Harvard: 'The Accidental Chemist'

Jack Bishop and Dan Souza of Cook's Illustrated at Harvard: 'The Accidental Chemist'

Over the course of fourteen lectures, the Harvard Science & Cooking series has touched on everything from the…

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Ferran Adrià at Harvard: The Evolution of Culinary Theory

Ferran Adrià at Harvard: The Evolution of Culinary Theory

Harvard's Science & Cooking lecture series continued last night with its penultimate installment for the seas…

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Wylie Dufresne at Harvard: Meat Glue and the 'Dirty Little Secrets of Chefs'

Wylie Dufresne at Harvard: Meat Glue and the 'Dirty Little Secrets of Chefs'

Last night Harvard's Science & Cooking lecture series continued with a talk that brought to mind automobiles …

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Joanne Chang's Harvard Lecture: 'The Science of Sweets'

Joanne Chang's Harvard Lecture: 'The Science of Sweets'

Last night's installment of Harvard's Science and Lecture series brought in a chef from closer to home than p…

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Nandu Jubany at Harvard: 'Emulsions: Concepts of Stabilizing Oil & Water'

Nandu Jubany at Harvard: 'Emulsions: Concepts of Stabilizing Oil & Water'

Harvard's Science and Cooking lecture series continued last night with Nandu Jubany of Can Jubany, a one Mich…

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José Andrés at Harvard: 'The World of Gels Is Huge!'

José Andrés at Harvard: 'The World of Gels Is Huge!'

Washington, DC chef José Andrés stopped by Harvard yesterday to speak as part of the ongoing Science and Cook…

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The White House's Bill Yosses at Harvard: 'Elasticity: Dessert = Flavor + Texture'

The White House's Bill Yosses at Harvard: 'Elasticity: Dessert = Flavor + Texture'

As part of Harvard's ongoing Science & Cooking Lecture Series, White House Pastry chef Bill Yosses lectured o…

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The Economics of Local Food

The Economics of Local Food

At 4:30 on a gray November afternoon, I stood alone in a parking lot near Central Square in Cambridge, warily…

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30 Under 30: Boston's Hottest Up-and-Comers

30 Under 30: Boston's Hottest Up-and-Comers

Boston’s twentysomethings are an energetic and entrepreneurial bunch, particularly within the restaurant indu…

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Grand Omakase Chef's Tasting At O Ya

Grand Omakase Chef's Tasting At O Ya

Five hours and twenty-two courses after arriving, my dining companions and I staggered through O Ya's heavy w…

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Food Voyeurism: It's More Fun to Watch

Food Voyeurism: It's More Fun to Watch

Food porn: no, that doesn't refer to provisions in promiscuous poses. Decadent, almost sinful, descriptions a…

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Dining at Market at the W Hotel

Dining at Market at the W Hotel

On the Tremont Street side of the W Hotel, across from the Wilbur, the Wang, and their digital marquees, sits…

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