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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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'

Eater National — Over the course of fourteen lectures, the Harvard Science & Cooking series has touched on everything from the inner workings of meat glue to the exploration of deceptively simple questions like "What is fruit?" Last night marked the end of the season, and the lecture, titled "The Accidental Chemist," helped ground three months of occasionally abstract talks by coming back to the reason most of the audience was there: How can science help the home cook?
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Ferran Adrià at Harvard: The Evolution of Culinary Theory

Ferran Adrià at Harvard: The Evolution of Culinary Theory

Eater National — Harvard's Science & Cooking lecture series continued last night with its penultimate installment for the season: Ferran Adrià spoke on the evolution of culinary theory. Adrià has lots of questions but few answers, and that's partly what drove him the reinvent elBulli, closing the restaurant in order to open the upcoming elBulliFoundation, an interdisciplinary "creativity center," in 2015.
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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'

Eater National — Last night Harvard's Science & Cooking lecture series continued with a talk that brought to mind automobiles more than food: "Catalytic Conversion: Enzymes in the Kitchen." It was really just one enzyme that starred in the lecture, though.
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Joanne Chang's Harvard Lecture: 'The Science of Sweets'

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

Eater National — Last night's installment of Harvard's Science and Lecture series brought in a chef from closer to home than previous lectures: Joanne Chang owns Flour Bakery + Cafe, with three Boston locations and one in Cambridge, as well as Myers + Chang, an Asian-inspired "funky indie diner" in Boston's South End.
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Nandu Jubany at Harvard: 'Emulsions: Concepts of Stabilizing Oil & Water'

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

Eater National — Harvard's Science and Cooking lecture series continued last night with Nandu Jubany of Can Jubany, a one Michelin star Catalan restaurant outside of Barcelona. Jubany spoke on the topic of "Emulsions: Concepts of Stabilizing Oil & Water," rapidly demonstrating five emulsions (a Catalan allioli, pil-pil sauce, and more) and doling out samples of chocolate and later allioli as consolation for keeping the audience from catching the start of Game 5 of the World Series.
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José Andrés at Harvard: 'The World of Gels Is Huge!'

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

Eater National — Washington, DC chef José Andrés stopped by Harvard yesterday to speak as part of the ongoing Science and Cooking lecture series. The subject at hand: gelatin (which he has lectured on before), or, as the talk was officially titled, " Diffusion and Spherification." Andrés, a Spanish native who plans to become a US citizen as soon as the government shutdown is over, famously trained under Ferran Adrià at elBulli.
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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'

Eater National — As part of Harvard's ongoing Science & Cooking Lecture Series, White House Pastry chef Bill Yosses lectured on the topic of " Elasticity: Dessert = Flavor + Texture." The evening started with a video of seven-foot-tall musical Tesla coils playing "House of the Rising Sun" and ended with a composed dessert plate with six separate molecular components.
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The Economics of Local Food

The Economics of Local Food

Fork it over, Boston! — At 4:30 on a gray November afternoon, I stood alone in a parking lot near Central Square in Cambridge, warily waiting for a van. When it arrived, the driver swung open the back doors to reveal a refrigeration unit filled with coolers. Inside, I saw pork butt, lamb chops, liverwurst, pigs' legs - meat of all kinds, neatly packaged in airtight plastic with printed labels.
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30 Under 30: Boston's Hottest Up-and-Comers

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

Zagat Blog — Boston’s twentysomethings are an energetic and entrepreneurial bunch, particularly within the restaurant industry. From pastry chefs to pop-up chefs, bar managers to general managers, VPs to owners, we’re honoring 30 of the Boston area’s brightest food stars under the age of 30.
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Grand Omakase Chef's Tasting At O Ya

Grand Omakase Chef's Tasting At O Ya

CBS Boston — Five hours and twenty-two courses after arriving, my dining companions and I staggered through O Ya's heavy wooden door, already reminiscing about some of the earlier courses that seemed to have been eaten days ago.
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Food Voyeurism: It's More Fun to Watch

Food Voyeurism: It's More Fun to Watch

Book of Odds — Food porn: no, that doesn't refer to provisions in promiscuous poses. Decadent, almost sinful, descriptions and visuals of food have been permeating television and the Internet in recent years as our obsession with food grows.
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Dining at Market at the W Hotel

Dining at Market at the W Hotel

SCENE Boston Magazine — On the Tremont Street side of the W Hotel, across from the Wilbur, the Wang, and their digital marquees, sits one of the newest outposts of legendary chef Jean-Georges Vongerichten, Market - not to be confused with his Market in Paris or Spice Market in New York City.
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