Journalist and food writer Kim Severson discusses her new memoir, Spoon Fed: How Eight Cooks Saved My Life. Somewhere between the lessons her mother taught her as a child and the ones she is now trying to teach her own daughter, Kim Severson stumbled. She lost sight of what mattered, of who she was and who she wanted to be, and of how she wanted to live her life. It took a series of women cooks to reteach her the life lessons she forgot–and some she had never learned in the first place. Some as small as a spoonful, and others so big they saved her life, the best lessons she found were delivered in the kitchen. Spoon Fed weaves together the stories of eight important cooks with the lessons they taught her–lessons that seemed to come right when she needed them most. We follow Kim’s journey from an awkward adolescent to an adult who channeled her passions into failing relationships, alcohol, and professional ambition, almost losing herself in the process. Finally as Severson finds sobriety and starts a family of her own, we see her mature into a strong, successful woman, as we learn alongside her.
BIO: Kim Severson
Kim Severson has been a staff writer for The New York Times since 2004. Previously, she spent six years writing about cooking and the culture of food for the San Francisco Chronicle. Before that, she had a seven-year stint as an editor and reporter at The Anchorage Daily News in Alaska. She has also covered crime, education, social services and government for daily newspapers on the West Coast. She has won several regional and national awards for news and feature writing, including the Casey Medal for Meritorious Journalism for her work on childhood obesity in 2002 and four James Beard awards for food writing. Her previous books include The New Alaska Cookbook and The Trans Fat Solution: Cooking and Shopping to Eliminate the Deadliest Fat from Your Diet.