What is your favorite restaurant?
Jennifer Rubell, 36, writer, renowned hostess, hotelier, Harvard grad and member of the illustrious Rubell clan, is poised to become the country’s newest entertaining guru. Jennifer is currently Food and Entertaining Editor of the Miami Herald’s Home & Design magazine, Former Contributing Food Editor of, the recently folded (March 2009), Condé Nast shelter magazine Domino, and her first book, Real Life Entertaining, was released in May 2006 by HarperCollins. She writes regularly for the Los Angeles Times Syndicate, and has appeared in, among others, Vogue, Harper’s Bazaar, W, Better Homes and Gardens, Elle, The New York Times, Every Day with Rachael Ray, Travel + Leisure, Ocean Drive and Food & Wine. In 2007, Paper Magazine named Jennifer one of its 30 most beautiful people.
Entertaining is in Jennifer Rubell’s blood. Her uncle, the late Studio 54 owner Steve Rubell, treated Jennifer as his own child, taking her along to parties with Halston, Calvin Klein, Liza Minelli and Bianca Jagger, and inviting her to every major event at Studio 54, starting at the age of 7. Her parents, world-renowned contemporary art collectors Donald and Mera Rubell, became famous in the ‘80s for the Whitney Biennial after-party they hosted at their Upper East Side townhouse. With artists like Keith Haring, Jean Michel Basquiat, Julian Schnabel and Andy Warhol roaming around the house, Mera turned out bowl after bowl of spaghetti with homemade marinara sauce, with Jennifer at her side learning the Rubell family style: personal, unconventional and decidedly hands-on.
Jennifer Rubell: The restaurants I go to are divided between the ones that I’ll go to once a month forever that I just . . . it . . . you know I just check in there all the time, love it, I always go back for something. That’s a part. Then I check out almost every significant new restaurant. I live in New York, so in New York. But wherever I am I’m always interested in what’s new, what young chefs are doing, what’s going on. And I’ll go there once or twice. Sometimes I get obsessed with a new restaurant and I’ll go there every other day for a month. But that’s sort of like the new restaurant piece. And then there are major restaurants that when I’m really almost in a rut when it comes to creating new recipes or thinking about food, I go to because they’re always inspirational. They’re always amazing. And they always give me something and sort of restore my faith in cooking. And they’re sort of the temples that are necessary.
Recorded on: 12/13/07
Rubell says there are three types of restaurants, and she loves them all.
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- Bezmenov described this process as "a great brainwashing" which has four basic stages.
- The first stage is called "demoralization" which takes from 15 to 20 years to achieve.
- According to the former KGB agent, that is the minimum number of years it takes to re-educate one generation of students that is normally exposed to the ideology of its country.
When it comes to scientific theory, (or your personal life) be sure to question everything.
- The theories we build to navigate the world, both scientifically and in our personal lives, all contain assumptions. They're a critical part of scientific theory.
- Cognitive psychologist Donald Hoffman urges us to always question those assumptions. In this way, by challenging ourselves, we come to a deeper understanding of the task at hand.
- Historically, humans have come to some of our greatest discoveries by simply questioning assumed information.