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Food Writer Kim Severson

Kim Severson (Photo by Soo-Jeong Kang/KimSeverson.com)

In the 1990’s food writer Kim Severson was down and out, drinking hard and losing her way.

Then she moved to San Francisco, where she began connecting with women cooks who served up big life lessons — from Marion Cunningham, who taught her that it’s never too late to start over, to Alice Waters, who spoke of perseverance and tenacity.

Severson is now a food writer for The New York Times, with columns and cookbooks under her belt.

And she’s out with a punchy reflection on the food and women who brought her back from the brink.

This Hour, On Point: recipes for life, with Kim Severson.


Kim Severson, author of “Spoon Fed: How Eight Cooks Saved My Life.” She has been a food writer for The New York Times since 2004. She is a four-time winner of the James Beard Award for food writing. Her other books include “The New Alaska Cookbook” and “The Trans Fat Solution: Cooking and Shopping to Eliminate the Deadliest Fat from Your Diet.”

You can read an excerpt of “Spoon Fed.”

Alice Waters, famed chef and proprietor of Chez Panisse restaurant in Berkeley, California. Her new cookbook is “In the Green Kitchen: Techniques to Learn By Heart.” She is the founder of the Chez Panisse Foundation, which supports the integration of gardening, cooking and the sharing of a daily school lunch into America’s public school curriculum.


(From KimSeverson.com)

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  • Lynn Francois

    Loved her comment that her mother’s kitchen was her office. I consider myself the Family CEO/CFO. I look at cooking/raising family as much as a profession as when I was teaching or a corporate paralegal. My daughter’s all know how to cook and take pride in doing so. My son is just getting good at it, and he won’t leave for college without knowing how to do it well also. Graduation gift for all of our children is a copy of the Fannie Farmer Cookbook!

  • http://yahoo Dave

    Concerning food. On each visit to my best friend’s mother, she was from the old world of Austria. She would always say hello David and the set me down at her kichten table with a few snack plates of home made baking and make fresh coffee. Since has passed I am honoroing her love of people and food with sitting people down at my table and putting out little plates like she used. And in this “no time for anything” world we live in. Thanks. Dave

  • http://www.analisfirstamendment.blogspot.com/ Lisa

    I’m listening to this show now and enjoying it tremendously. My mom is one of eleven kids too and food is huge in my family!

  • Maureen Buckley

    Am really enjoying this! Just started today as a new Whole Foods Healthy Eating Team Leader. A new initiative for Whole Foods where I am hopefully going to get out and educate people and work in the community to spread the word of healthy eating and that it can be done. It is a brilliant move by Whole Foods and I am excited to be a part of it. Alice Waters is one of my heroes and I will be getting KIm’s book and more. Thank you for another great program!

  • Tony

    I have just finished enjoying your interview with MS. Severson and Ms. Waters. Moments before, I had just finished a hearty home cooked version of Chicken Fajitas with fresh red and yellow peppers, onions, freshly ground cumin and lime juice and seasoning. This was a great broadcast. I was attentively taking notes. As a 52-year old culinary student at the Washburne Culinary Institute in Chicago, and who has changed his career to become a chef, this was a “great catch” of the day. I agree with the first female caller that said to you Ms. Severson that your journey and your new book is a true gift to us who truly enjoy and prefer slow cooking. Thank you. And thanks To Jane and crew for a great show.

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